Basil and Ricotta Manicotti
Interactive experience
Products and recipes
Serves 6
Elevate your pasta game with this Ricotta and Basil Crepe Manicotti! Delicate crepes filled with creamy ricotta and fresh basil are rolled into a luscious tomato sauce, then baked to perfection under a blanket of melted cheese. A fresh twist on an Italian classic that’s perfect for impressing at dinner parties or indulging in comfort food bliss.
Recipe
Serves 6 · Prep 45m · Cook 65m
Ingredients
Ingredients
- 1kg 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
- 700ml tomato passata
- 1 tbs red wine vinegar
- 2 tbs olive oil, plus extra to serve
- 2 cups (200g) coarsely grated mozzarella
Crepes
- 8 eggs
- 1 cup water
- 2/3 cups (250g) plain flour
- Sunflower oil spray, to grease
Method
- 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 — Pour additional tomato sauce over the crepes, top with shredded mozzarella, and bake at 180°C (350°F) for 20–25 minutes, until bubbling and golden.
- Serve and Enjoy — Garnish with fresh basil leaves and serve hot. Perfect for a cozy meal or entertaining guests!