Manicotti Crespelle with Homemade Ricotta

I never realized how easy it is to make homemade ricotta cheese.  I've seen several recipes posted and decided to to try it today.  I did do some research and found so many different methods.  Ina uses white wine vinegar to make the curds, Mario uses lemon juice, and some use white distilled vinegar.  All different amounts of milk and cream, all different acids, buttermilk in some, very confusing.  I chose what I thought would taste best.  Milk, cream, a little salt, a little sugar and lemon juice.  It takes about 15 minutes to make one pound of fresh ricotta..I think we can spare 15 minutes!

Homemade Fresh Ricotta

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)

Bring milk and cream to a rolling boil.  Add salt and sugar.  Lower heat to a simmer.  Add lemon juice and simmer for 2 minutes.

Drain in a colander lined with dampened cheesecloth for 1 to 2 hours or until all water has drained.  Refrigerate and use within 2 days.

Crespelle (crepes)

• 1-1/2 cups all-purpose flour
• 1 cup milk
• 3 eggs
• 1/2 tsp. salt
• 3 Tb. butter, melted

Place flour, milk, eggs, salt and melted butter in a blender.  Blend until smooth.  Heat about 1 Tb. vegetable oil in a 8" non-stick skillet.  Warning:  The first crepe never comes out right, so don't be discouraged.  As the pan gets to proper temp, they will be perfect.

Pour 1/4 cup of the batter into the skillet allowing it to run down from the highest point.  Swirl the batter quickly before the batter has a chance to set. Cook 30 to 40 seconds until lightly browned.  Flip over and cook second side about 1 minute.  Slide the crepe onto a plate and repeat with the remaining batter, re-oiling the pan as necessary.  Stack crepes in-between wax paper.

Preheat oven to 450 degrees F.  Make filling for crespelle.

Filling:

• 1-1/2 lbs. fresh homemade ricotta
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 eggs
• 1/4 cup fresh parsley, chopped
• 1 tsp. salt
• 6 oz. cubed mozzarella cheese
• Pinch of grated nutmeg
• 1/4 tsp. freshly ground pepper

Putting it all together:

Coat the bottom of a 13 x 9 inch baking pan with 1 cup of your leftover sunday gravy.  Working with one crepe at a time, spoon 3 Tb. of the ricotta filling about 1 inch from the ends.  Roll loosely into a cylinder.

Arrange the manicotti, seam side down and side by side over the sauce in the baking pan.

Spoon the remaining sauce over the manicotti and sprinkle with the remaining 1/2 cup grated Parmigiano-Reggiano cheese.  Cover loosely with aluminum foil, poking foil several times with a fork.

Bake 20 minutes.  Uncover and bake until the edges or bubbling and the cheese is golden brown, about 20 minutes.

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~Adapted from Taste of Home