Manicotti

• 3 cup flour, all-purpose
• 4 large eggs
• 4 1/2 teaspoon water cold
• 1 pinch salt
• 1 tablespoon olive oil
• 3 cup meat sauce
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 3/4 cup ricotta cheese
• 3/4 pound mozzarella cheese diced
• 3 large eggs lightly beaten
• 2 tablespoon butter
• 2 tablespoon parmesan, parmigiano-reggiano cheese, grated
• 1/2 teaspoon salt
• 1 pinch black pepper

1. Break the eggs into the well and add the water, a little at a time, and the salt.
2. Knead for about 10 minutes.
3. Let stand, covered, for about 1 hour.
4. Cut dough into 4 pieces and roll as thin as you can.
5. Cut into rectangles 4 inches wide by 6 inches long.
6. Place between pieces of waxed paper.
7. You should have about 12 pieces.
8. Cook, half at a time, in 4 quarts salted boiling water with olive oul added.
9. Cook for 5 minutes.
10. Drain and place between 2 towels.
11. Divide stuffing into 12 parts.
12. Place a mound of stuffing on each dough rectangle about 13 inch from a long edge.
13. Mound should be about 1/2 inch thick and 1/2 inch wide.
14. Fold dough over twice.
15. Spread a thin layer of the meat sauce on the bottom of a baking pan.
16. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top.
17. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti.
18. Bake in a preheated slow oven for 20 minutes.

flour, eggs, water cold, salt, olive oil, meat sauce, parmesan, ricotta cheese, mozzarella cheese, eggs, butter, parmesan, salt, black pepper

Taken from recipeland.com/recipe/v/manicotti-42396 (may not work)