Authentic Homemade Italian Manicotti with Crepes Recipe

There’s something truly magical about the aroma of Italian cooking wafting through your home, especially when it’s the rich, comforting scent of homemade manicotti. This recipe, passed down through generations and perfected over time, isn’t just a meal; it’s an experience. My family absolutely adores it, and it has become a staple for special occasions and cozy Sunday dinners alike. The secret? We ditch the store-bought pasta shells and embrace the delicate, flavorful embrace of homemade crepes. This seemingly simple substitution elevates the dish to a whole new level of deliciousness. The crepes are light and tender, perfectly complementing the rich ricotta filling and robust meat sauce, creating a symphony of textures and flavors that will transport you straight to a trattoria in Italy. Prepare to be amazed at how easy and rewarding it is to create this authentic Italian masterpiece in your own kitchen.

Ingredients

To embark on this culinary journey to Italy, gather these fresh and flavorful ingredients. We’ll break them down into sections for easy preparation:

For the Crepes:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 2 tablespoons unsalted butter, melted, plus more for cooking the crepes

For the Ricotta Filling:

• 15 ounces ricotta cheese, whole milk, drained if watery
• 1 cup grated Parmesan cheese, plus extra for topping
• 1/2 cup grated Pecorino Romano cheese, plus extra for topping
• 1 large egg, lightly beaten
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

For the Meat Sauce (Ragù):

• 1 pound ground beef (80/20 blend recommended for flavor)
• 1/2 pound Italian sausage, sweet or hot, casings removed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk, warmed
• 1/4 teaspoon ground nutmeg
• Salt and white pepper to taste

For Assembly and Topping:

• Fresh mozzarella cheese, sliced or shredded (optional, for extra cheesy topping)
• Fresh basil leaves, for garnish (optional)

Instructions

Now, let’s bring all these wonderful components together to create our authentic Italian Manicotti with Crepes. Follow these step-by-step instructions for a guaranteed delicious result:

Part 1: Making the Crepes

1. Prepare the Batter: In a medium bowl, whisk together the flour and salt. In a separate bowl, whisk together the eggs and milk. Gradually whisk the wet ingredients into the dry ingredients until smooth, ensuring there are no lumps. Stir in the melted butter. The batter should be thin and pourable.
2. Rest the Batter (Important): Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, resulting in more tender crepes.
3. Cook the Crepes: Heat a lightly buttered 8-inch non-stick crepe pan or skillet over medium heat. Once hot, pour about 1/4 cup of batter onto the center of the pan, immediately tilting and swirling the pan to spread the batter thinly and evenly into a circle.
4. Cook Each Side: Cook for about 1-2 minutes per side, or until the edges are lightly golden and the crepe is set. Gently loosen the edges with a spatula and flip the crepe. Cook for another minute on the second side. The crepes should be pale golden and pliable, not crispy.
5. Stack the Crepes: Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go. You should get approximately 12-16 crepes from this batter amount. Keep the cooked crepes covered with a clean kitchen towel to prevent them from drying out.

Part 2: Preparing the Ricotta Filling

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, grated Pecorino Romano cheese, lightly beaten egg, chopped fresh parsley, and ground nutmeg.
2. Season to Perfection: Season the ricotta mixture generously with salt and freshly ground black pepper to taste. Mix well until all ingredients are evenly incorporated.
3. Taste and Adjust: Taste a small spoonful of the filling and adjust seasonings as needed. You want a flavorful and well-seasoned filling.
4. Set Aside: Set the ricotta filling aside while you prepare the meat sauce.

Part 3: Making the Meat Sauce (Ragù)

1. Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage and cook, breaking up the meat with a spoon, until browned and no longer pink. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the dry red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly for a few minutes.
4. Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
5. Simmer and Develop Flavor: Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer gently for at least 1 hour, or up to 2-3 hours for a richer, more developed flavor. Stir occasionally and adjust seasonings as needed during simmering. The longer it simmers, the better the flavor will be.
6. Taste and Adjust: After simmering, taste the meat sauce and adjust seasonings to your liking. It should be rich, flavorful, and slightly thickened.

Part 4: Making the Béchamel Sauce

1. Melt Butter: In a medium saucepan, melt the butter over medium heat.
2. Make a Roux: Add the flour to the melted butter and whisk constantly for 1-2 minutes, until the mixture is smooth and pale golden. This is your roux, the base for the béchamel.
3. Whisk in Warm Milk Gradually: Gradually whisk in the warmed milk, about 1/2 cup at a time, whisking constantly to prevent lumps. Continue adding milk and whisking until all the milk is incorporated and the sauce is smooth.
4. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring constantly. Reduce the heat to low and simmer for about 5-7 minutes, or until the sauce has thickened to a creamy, pourable consistency that coats the back of a spoon.
5. Season and Finish: Remove the béchamel sauce from the heat and stir in the ground nutmeg, salt, and white pepper to taste. Keep warm.

Part 5: Assembling the Manicotti

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Dish: Lightly grease a 9×13 inch baking dish with butter or cooking spray.
3. Fill the Crepes: Place a crepe on a clean surface. Spoon about 2-3 tablespoons of the ricotta filling onto one edge of the crepe. Gently roll up the crepe like a cigar, starting from the filled edge.
4. Arrange in Baking Dish: Place the filled crepe seam-down in the prepared baking dish. Repeat with the remaining crepes and ricotta filling, arranging them snugly in the dish in a single layer.
5. Layer with Sauces: Spoon a generous layer of the meat sauce (ragù) evenly over the filled crepes. Then, pour the béchamel sauce evenly over the meat sauce. Ensure all crepes are well covered with both sauces.
6. Add Cheese (Optional): If desired, sprinkle sliced or shredded fresh mozzarella cheese, grated Parmesan cheese, and grated Pecorino Romano cheese over the top of the sauces for an extra cheesy and golden crust.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the manicotti is heated through, bubbly, and the cheese topping (if used) is melted and golden brown.
8. Rest and Serve: Let the manicotti rest for 5-10 minutes before serving. Garnish with fresh basil leaves, if desired. Serve hot and enjoy!

Nutrition Facts

(Estimated, per serving – Note: Nutritional values can vary based on specific ingredients and portion sizes)

• Servings: Approximately 8-10 servings
• Calories per serving: Approximately 550-700 calories (depending on portion size and cheese toppings)

Approximate Nutritional Breakdown per Serving:

• Protein: 30-40g
• Fat: 30-40g (primarily from cheese, meat, and butter)
• Carbohydrates: 40-50g (primarily from crepes, sauces, and vegetables)

Disclaimer: These nutritional values are estimates. For precise nutritional information, use a nutritional calculator with the specific brands and quantities of ingredients used.

Preparation Time

This recipe involves several components, so let’s break down the estimated preparation time:

• Crepe Batter Prep Time: 15 minutes
• Crepe Batter Resting Time: 30 minutes – 2 hours (resting time is passive)
• Crepe Cooking Time: 30-45 minutes (depending on pan size and speed)
• Ricotta Filling Prep Time: 15 minutes
• Meat Sauce Prep Time: 30 minutes
• Meat Sauce Simmering Time: 1-3 hours (simmering time is mostly passive)
• Béchamel Sauce Prep Time: 15 minutes
• Assembly Time: 20-30 minutes
• Baking Time: 25-30 minutes
• Resting Time: 5-10 minutes

Total Active Preparation Time: Approximately 2 hours – 2 hours 30 minutes
Total Time (including simmering and resting): Approximately 3-5 hours (depending on meat sauce simmering time)

While the total time might seem long, much of it is passive simmering time for the meat sauce, allowing you to do other things while it develops flavor.

How to Serve

Authentic Homemade Italian Manicotti with Crepes is a complete and satisfying meal on its own. However, to enhance the dining experience and create a truly Italian feast, consider serving it with:

• Side Dishes:
  • Garlic Bread or Bruschetta: Perfect for soaking up the delicious sauces.
  • Simple Green Salad with Italian Vinaigrette: Provides a refreshing contrast to the richness of the manicotti.
  • Roasted Vegetables: Asparagus, broccoli, or zucchini roasted with olive oil and herbs complement the dish beautifully.
  • Caprese Salad: The classic combination of tomatoes, mozzarella, and basil is always a winner.
• Drinks:
  • Red Wine: A medium-bodied Italian red wine like Chianti, Sangiovese, or Montepulciano pairs wonderfully with the rich flavors.
  • Italian Soda: For a non-alcoholic option, Italian soda with a splash of cream is a refreshing choice.
  • Sparkling Water with Lemon: A simple and palate-cleansing option.
• Presentation:
  • Garnish: Fresh basil leaves or chopped parsley sprinkled over the finished dish add a pop of color and freshness.
  • Serving Size: Manicotti is rich, so moderate portion sizes are usually sufficient.
  • Family Style: Serve the manicotti family-style in the baking dish at the center of the table for a communal and inviting experience.
  • Individual Plates: Alternatively, plate individual servings for a more formal presentation.

Additional Tips for Perfect Manicotti

To ensure your Authentic Homemade Italian Manicotti with Crepes is a resounding success, consider these helpful tips:

• Rest the Crepe Batter: Don’t skip the resting time for the crepe batter. This is crucial for achieving tender and delicate crepes. Resting allows the gluten to relax, preventing tough crepes.
• Don’t Overfill the Crepes: Be mindful not to overfill the crepes with ricotta filling. Overfilling can make them difficult to roll and may cause them to burst during baking. About 2-3 tablespoons per crepe is usually ideal.
• Simmer the Meat Sauce Low and Slow: Patience is key when making the meat sauce. Simmering it for a longer period on low heat allows the flavors to meld and deepen, resulting in a much richer and more flavorful ragù.
• Warm the Milk for Béchamel: Warming the milk before adding it to the roux helps prevent lumps in the béchamel sauce and ensures a smoother consistency.
• Make Ahead Components: To save time, you can make the crepe batter, ricotta filling, meat sauce, and béchamel sauce ahead of time. Store each component separately in the refrigerator. Assemble and bake the manicotti just before serving. This is a great way to break up the preparation over a few days.

FAQ Section

Here are some frequently asked questions about making Authentic Homemade Italian Manicotti with Crepes:

Q1: Can I use store-bought crepes instead of making them from scratch?

A: While homemade crepes are highly recommended for the best texture and flavor, you can use store-bought crepes in a pinch. Look for thin, delicate crepes. However, be aware that store-bought crepes may not be as tender or flavorful as homemade.

Q2: Can I freeze manicotti after baking?

A: Yes, manicotti freezes well. Allow the baked manicotti to cool completely. Then, cover the baking dish tightly with plastic wrap and foil, or portion into freezer-safe containers. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. You can also reheat from frozen, but it will take longer.

Q3: Can I use different cheeses in the ricotta filling?

A: Absolutely! Feel free to experiment with different cheeses in the ricotta filling. You can add a bit of mozzarella for extra meltiness, or incorporate some provolone for a sharper flavor. Just ensure the ricotta remains the dominant cheese for the classic manicotti taste.

Q4: I don’t have red wine, can I substitute something else in the meat sauce?

A: If you don’t have red wine, you can substitute beef broth or chicken broth. However, red wine adds depth and complexity to the sauce. If using broth, consider adding a tablespoon of balsamic vinegar or a squeeze of lemon juice to mimic some of the acidity and flavor of the wine.

Q5: My béchamel sauce is lumpy, how can I fix it?

A: Lumpy béchamel can be frustrating. If your sauce is lumpy, try these solutions:
* Whisk Vigorously: Whisk the sauce very vigorously, ensuring you break up any lumps.
* Strain the Sauce: If whisking doesn’t work, strain the sauce through a fine-mesh sieve into a clean saucepan. This will remove any lumps.
* Immersion Blender: Carefully use an immersion blender to blend the sauce until smooth. Be cautious not to splash hot sauce.
* Prevention is Key: For future batches, ensure you whisk the roux (butter and flour) thoroughly and add warm milk gradually while whisking constantly to prevent lumps from forming in the first place.

Enjoy creating this authentic Italian masterpiece! Buon Appetito!

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