Massas:
1/2 kg of wheat flour
1 xícara of warm water
1/2 teaspoon of salt
3 eggs
1 tablespoon of butter
Recheio:
1/2 kg of ricotta
125 g of chopped ham
2 eggs
1/2 xícara of grated Parmesan cheese
salt and pepper to taste
tomato sauce
Massas:
1/2 kg of wheat flour
1 xícara of warm water
1/2 teaspoon of salt
3 eggs
1 tablespoon of butter
Recheio:
1/2 kg of ricotta
125 g of chopped ham
2 eggs
1/2 xícara of grated Parmesan cheese
salt and pepper to taste
tomato sauce
To make the dough: combine flour, butter, eggs, and salt
Gradually add enough warm water to achieve a manageable dough
Knead and shape into a ball
Divide into two parts
Roll out on a floured surface to a thin sheet
Cut into rectangles of 12 x 15 cm
To make the filling: mix ricotta and eggs; add chopped ham
Season with salt and pepper, then mix well
Spread 1 1/2 tablespoons of this mixture over the dough rectangles
Roll up and seal; dampen edges and press firmly to prevent filling from escaping
Cook manicotti for about 10 minutes in a large pot of boiling salted water
When the pasta is tender, carefully remove with a skimmer
Place on a tray
Cover with tomato sauce and sprinkle with grated Parmesan cheese.
