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1
Prepare either the spinach or the asparagus filling, as instructed below, before rolling and cooking the manicotti squares.
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2
Cut the dough into two pieces.
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3
Following the basic procedures on page 189, roll each piece until you have two strips, each about 30 inches long and 5 inches wide.
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4
Cut the strips into a dozen roughly 5-inch squares; lay them flat (not touching) on lightly floured towels.
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5
Cook the squares, six at a time, in a pot of boiling salted water for 1 1/2 minutes.
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6
Lift them out and lay them flat on damp towels.
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7
They may have stretched in cooking; if so, trim them to no more than 6 inches on a side before filling them.
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8
Butter the bottom and sides of the baking dish.
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9
Heat the oven to 375.
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10
Spread 1/3 cup of the tomato sauce in the bottom of the baking dish.
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11
Place 1/3 cup of the filling on one edge of a pasta square (the side that most needs to be hidden).
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12
Shape the filling into an even mound along the edge and roll up the square, snugly enclosing the filling.
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13
Place the roll in the pan, seam side down.
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14
Fill and roll all the manicotti and arrange them so they dont touch each other in the pan.
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15
Spoon the remainder of the tomato sauce over, sprinkle on the shredded Muenster and then the grated cheese.
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16
Cover the dish with foil and bake for 35 to 40 minutes, until the juices are bubbling and the pasta has started to crisp under the melted cheese.
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17
Remove the foil and bake another 4 or 5 minutes, to give the top a deep-golden color.
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18
Pour the oil into a medium skillet, stir in the sliced asparagus and scallions, sprinkle with 1/4 teaspoon of the salt, and cook about 3 minutes over medium heat, until the asparagus is soft but not browned and the scallions are wilted.
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19
Let cool briefly.
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20
Stir together the ricotta, egg, and grated cheese until smooth.
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21
Stir in the wilted vegetables, scraping the pan to include the oil, and fold together with the pepper and remaining 1/4 teaspoon salt until evenly blended.
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22
Stir together the ricotta, egg, and grated cheese until smooth.
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23
Fold in the chopped cooked spinach, melted butter, and seasonings until evenly blended.
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24
Double the amount of one of the fillings and youll have enough for twelve manicotti using the full recipe1 poundof pasta.
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25
Wrap the extras individually in plastic wrap and freeze up to 2 months.
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26
To use these treasures, just bring the number you want to room temperature and bake as in the recipe.
