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Manacotti w/Leeks & Walnuts




Source of Recipe


Newspaper clipping


List of Ingredients




28-30 ounces fresh ricotta (low fat works fine)
2 eggs, beaten
1/8 teaspoon kosher or sea salt
1/4 teaspoon white (or any) pepper, freshly ground
1/8 teaspoon nutmeg
1 organic lemon, juiced, rind grated
1 cup Pecorino or Romano cheese, grated
1 teaspoon butter
1 teaspoon virgin olive oil
1/4 cup walnuts (or hazelnuts), chopped
2 shallots, finely chopped
2 leeks, thinly sliced (white and pale green parts only)
2 cups young kale, stemmed and finely shredded
2 cups marinara (or any) pasta sauce
8 ounces fresh mozzarella, thinly sliced
12 dried manicotti pasta tubes


Recipe



In a large bowl, combine ricotta, eggs, half the salt and pepper, half the nutmeg, lemon rind and 3 teaspoons lemon juice and grated cheese; set aside.


In a heavy frying pan, combine oil and butter over medium-high heat until bubbly. Add nuts and cook, stirring, until nuts are toasted (4-6 minutes). Spoon nuts onto a plate, add shallots and leeks to the pan and cook, stirring, until soft (3-5 minutes). Add kale, cover pan and cook until tender (3-5 minutes), blend with ricotta mixture, set aside.


Start water for pasta and cook according to package directions. Stuff pasta with ricotta mixture and arrange in a baking dish. Top with pasta sauce and mozzarella and bake at 350 degrees until hot through (40-50 minutes).


SERVES 4-6