Marinara Sauce:
2 pounds tomatoes, peeled, seeded
2 TBS olive oil
3 large garlic cloves, chopped
1 6-oz can tomato paste
5 fresh basil leaves, cut julienne
1 tsp salt
Filling:
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 TBS minced fresh Italian parsley
16 Manicotti Crepes (recipe follows)
6 oz mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
additional freshly grated Romano
For Sauce: Chop tomatoes in processor. Heat oil in saucepan over
medium heat. Add garlic and cook until soft (do not brown), about
1 1/2 minutes. Stir in tomato paste, then tomatoes, basil and salt.
Simmer until sauce thickens, stirring occasionally, about 30
minutes. Set aside.
For filling: Beat ricotta in medium bowl until smooth and creamy.
Mix in 1 cup Romano cheese, eggs, prosciutto and minced fresh
parsley.
Preheat oven to 350 degrees F. Spoon 2 1/2 TBS filling down center
of crepe. Place 1 mozzarella strip atop filling. Fold both sides of crepe
over filling. Arrange seam side down in large baking dish. Repeat
with remaining filling and crepes.
Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle
lightly with additional Romano cheese. Cover tightly with foil. Bake
until heated through, about 35 minutes.
MANICOTTI CREPES
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
olive oil
Mix eggs and water in blender. Add flour and blend batter until
smooth. Let stand 30 minutes.
Heat crepe pan or heavy skillet over medium-high heat. Brush pan
lightly with olive oil. Remove pan from heat. Stir batter and ladle 2
TBS into corner of pan, tilting so batter just coats bottom. Return
excess batter to bowl. Cook crepe until bottom is set (do not brown),
about 5 seconds. Loosen edges with knife. Turn crepe and cook until
second side is set (do not brown), about 5 seconds. Repeat with
remaining batter, stirring occasionally.