Crepes-Style Manicotti

By andrea_turnowski

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, finely chopped
• 5 garlic cloves, minced
• 2 (28-ounce) cans crushed tomatoes
• 1 (6-ounce) can tomato paste
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon black pepper, plus more as needed
• 1/8 teaspoon sugar
• 4 fresh basil leaves, minced
• 8 large eggs
• 1 1/2 cups all-purpose flour
• 1 1/8 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 2 pounds ricotta
• 2 cups shredded mozzarella (from about 10 ounces)
• 1 cup grated Parmesan (from about 2 ounces)
• 1 tablespoon minced fresh flat-leaf parsley
• 1/8 teaspoon grated nutmeg
• 1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

Details

Servings 10
Adapted from cooking.nytimes.com

Preparation

Step 1

Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté, stirring occasionally, until onion is translucent, 8 to 10 minutes. Add tomatoes, tomato paste, salt, pepper and sugar and bring to a gentle boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours. Add basil, season to taste with salt and pepper, and let cool.