Traditional Italian Manicotti with fresh ricotta

This recipe yields the most DIVINE ricotta you have ever tasted! This recipe will yield about 2 cups of ricotta. If you decide to double, or even triple it, it is best to do it in small batches.

Ingredients for ricotta:

1/2 gallon of whole milk

1 cup of heavy cream

1/4 cup lemon juice 

1 tsp of kosher salt

Instructions: 

On medium heat, stir milk, cream and salt together until the mixture is at a full and rapid boil. Remove from heat and stir in lemon juice. Let stand for 5-10 minutes without stirring. Pour through a colander lined with a cheese cloth. Wrap the ends of the cheese cloth and lift up, so that the juice drains. Place in the fridge either hanging over a bowl, or in the colander with a bowl underneath to catch the drippings. 

Make sure you have an entire package of cheesecloth per batch. If you try and use less, there will not be enough to catch all the cheese and some will pass through the cloth. Also, if you use less you wont be able to have the extra to knot at the top. 

Originally you are supposed to store the ricotta while hanging, to better drain the cheese. But in a modern refrigerator that might not be possible. Laying it in a strainer over a bowl works just as well, but might take an hour longer. 

Fresh ricotta, ready to make into filling for either manicotti or cannoli cream. 

Ingredients for the manicotti crepes:

1 cup flour

2 eggs

1 tsp salt

1 cup of milk

1 tsp butter

Instructions for the manicotti crepes: 

Wisk together ingredients. Heat up your non-stick pan on medium heat. It is a good idea to spray Pam onto the pan for the first few crepes. Pour a ladle full of the batter into the pan at a time. It will be very similar texture to a crepe. After 1 minute, flip and heat the other side for 30 seconds to a minute. Put crepes on wax paper to cool until use. Wipe the pan after each crepe with a wet paper towel. Makes 15 crepes.

Ingredients for filling: 

1 1/2 cups of whole milk ricotta

1 cup freshly grated ParmesanRomano 

2 eggs, beaten

2 tbs parsley 

6 ounces mozz cheese, cut into strips

Tomato sauce 

Instructions: 

Mix together the ricotta, parmeasan cheese, the 2 eggs, and parsely. Fill each crepe with 2 tablespoons in the center of the crepe. Fold one side over, and roll. Place fold side down in a baking dish that has already been lined with a ladel full of sauce. Continue until all the crepes are rolled. Add a ladel full of sauce on top, covering every last bit of the manicottis. Put slices of the cheese on top. Bake 350 for 45 minutes. 

You could use shredded cheese, but it is easier to get a thick cheese top with slices. 

This recipe was shared with my by my cousin Mary. Thank you for being a constant source of knowledge and great conversation!