Anonymous August 25 2005

2 large eggs

1 tablespoon vegetable oil

kosher salt

3/4 cup white, unbleached flour

2/3 cup skim milk

2/3 cup water

1 tablespoon olive oil

1 cup onions, chopped

2 cloves garlic

5 ounces baby spinach, cleaned

1 tablespoon butter

4 ounces whole milk mozzarella

1/4 cup Locatelli or Pecorino Romano cheese, grated

15 ounces whole milk ricotta

whole nutmeg

1 tablespoon fresh Italian flat leaf parsley, chopped

black pepper

prepared tomato sauce

Start by making the batter for the homemade manicotti wrappers. Crack eggs into a coffee cup and pour them into a blender. Add the

vegetable oil, a small pinch of kosher salt, flour, milk and water.

Blend this until nice and smooth and pour into a 2 cup measuring

cup. The mixture just fits in the cup. Cover with plastic wrap and

refrigerate it. The batter needs to rest for at least 1/2 an hour.

For the filling: in a large saute pan heat the olive oil over medium

low heat. Add onions and cook, stirring occasionally, for about 10

minutes until tender and golden. While the onions are cooking, mince

the garlic with a little kosher salt. Add the garlic when the onions

are ready and cook for another minute. Add the baby spinach and cook

for a few minutes over medium heat. When the spinach is just wilted,

spread the spinach onion mixture on a dinner plate to cool. Heat a

10 inch nonstick pan over medium heat with a dab of butter. Remove

the manicotti batter from the fridge and stir briefly. When the pan

is hot, add 1/4 cup of the batter. Tilt the pan and make a very thin

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