Basil and Ricotta Manicotto
Servings: 6
Delicate crepes filled with creamy ricotta and fresh basil, baked in rich tomato sauce and gooey melted cheese—comfort food with an elegant twist!
Print Recipe
Ingredients
- 1 kg fresh ricotta
- 2 egg yolks
- 3/4 cup 60g finely grated parmesan
- 1 cup firmly packed basil leaves torn, plus extra whole leaves to serve
- 700 ml tomato passata
- 1 tbps red wine vinegar
- 2 tbps olive oil plus extra to serve
- 2 cups 200g coarsely grated mozzarella
Crepes
- 8 eggs
- 1 cup water
- 2/3 cup plain flour
- Sunflower oil spray to grease
Instructions
Prepare the Crepes
- In a blender, add eggs, flour, water, and a pinch of salt and blend until smooth.
- Heat a non-stick pan over medium heat, lightly grease, and cook thin crepes, flipping once until golden. Set aside.
Make the Filling
- In a separate bowl, mix ricotta, Parmesan, chopped basil, and a pinch of salt and pepper. Adjust seasoning to taste.
Assemble the Manicotti
- Spread a spoonful of ricotta mixture along the centre of each crepe. Roll tightly and arrange seam-side down in a greased baking dish with a layer of tomato sauce.
Bake to Perfection
- Garnish with fresh basil leaves and serve hot. Perfect for a cozy meal or entertaining guests!
Serve and Enjoy
- Garnish with fresh basil leaves and serve hot. Perfect for a cozy meal or entertaining guests!