*  Exported from  MasterCook  *
                         Manicotti (mamma Leone’s)
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cup           Sifted all-purpose flour
    4                    Eggs
    4 1/2  teaspoon      Cold water
    1      Pinch         salt
    1      tablespoon    Olive oil
    3      cup           Meat sauce
      1/4  cup           Freshly grated Parmesan
                         -----STUFFING FOR MANICOTTI-----
      3/4  cup           Ricotta cheese
      3/4  pound         Mozarella cheese -- diced
    3                    Eggs -- lightly beaten
    2      tablespoon    Butter
    2      tablespoon    Freshly grated Parmesan
      1/2  teaspoon      Salt
    1      pinch         Black pepper
                         Pl            ce flour on a pastry board
                         we            l in
 the center. Break the eggs into the well and add the water, a little at a time,
and the salt. Knead for about 10 minutes.  Let stand, covered, for about 1 hour.
Cut dough into 4 pieces and roll as thin as you can.  Cut into rectangles 4
inches wide by 6 inches long.  Place between pieces of waxed paper. You should
have about 12 pieces.  Cook, half at a time, in 4 quarts salted boiling water
with olive oul added.
 Cook for 5 minutes. Drain and place between 2 towels.
 Divide stuffing into 12 parts.	Place a mound of stuffing on each dough rectangle
about 1/3 inch from a long edge.  Mound should be about 1/2 inch thick and 1/2
inch wide.  Fold dough over twice.  Spread a thin layer of the meat sauce on the
bottom of a baking pan.
 Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce
over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.
Bake in a preheated slow (300 F) oven for  PRODIGY (R) interactive personal
service 	09/20/93	 7:08 PM  15 to 20 minutes. Drain the ricotta
cheese.  Combine all of the ingredients and mix well.
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