Ingredients:

  • 1 cup all-purpose flour
  • 2 large eggs (room temperature)
  • 1 cup whole milk
  • 1 Tbsp melted unsalted butter (plus extra for greasing)
  • 1/4 tsp salt
  • 2–3 Tbsp water (or sparkling water, for batter consistency)
  • 32 oz whole milk ricotta cheese (drained thoroughly)
  • 1 cup packed grated Parmesan cheese
  • 1 large egg (for filling binder)
  • 1/2 cup chopped fresh flat leaf parsley
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 4 cups high-quality marinara or Italian tomato sauce
  • 2 cups shredded low-moisture part-skim mozzarella
  • 10 fresh basil leaves (for garnish)

Instructions:

  1. For the Crespelle Batter: In a blender, combine the flour, 2 eggs, milk, 1 Tbsp melted butter, and 1/4 tsp salt. Blend until completely smooth. Whisk in 2–3 Tbsp of water until the batter thinly coats the back of a spoon. Cover and refrigerate for at least 30 minutes.
  2. For the Crespelle: Heat a 10-inch non-stick skillet over medium-low heat and brush lightly with melted butter. Pour about 1/4 cup of batter into the pan, swirling immediately to coat the base thinly. Cook for 1–2 minutes until the edges dry, flip, and cook for 30 seconds more. Stack finished crêpes on a plate.
  3. For the Ricotta Filling: Ensure the ricotta is thoroughly drained. In a large bowl, combine the drained ricotta, Parmesan cheese, the 1 binding egg, parsley, 1 tsp salt, pepper, and nutmeg. Mix well until uniform. Transfer the filling to a piping bag fitted with a wide round tip.
  4. For Assembly: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  5. Lay one crespelle flat and pipe a line of ricotta filling horizontally across the center. Roll the crespelle tightly around the filling and place it seam-side down in the prepared dish. Repeat until all shells are filled.
  6. Pour the remaining marinara sauce evenly over the rolled Homemade Manicotti, ensuring they are well covered. Sprinkle generously with the shredded mozzarella cheese.
  7. Cover the dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is melted and golden brown.
  8. Let the dish rest for 10 minutes before garnishing with fresh basil leaves and serving hot.