You won't want to miss on this mushroom stuffed pasta Italian classic
Fresh Manicotti with Mushrooms
- For the Fresh Manicotti
- 1 1/2 cups All-Purpose Flour
- 1 cup Milk
- 3 Eggs
- Kosher Salt
- For the Filling
- Extra Virgin Olive Oil
- 3/4 pound Chanterelle Mushrooms (or your favorite mushroom; chopped)
- 1/2 pound Asparagus (chopped)
- 6 Spring Onions or Scallions (chopped)
- Kosher Salt and Freshly Ground Pepper
- For Assembly
- 4 tablespoons Butter (plus more to oil the bottom of the pan)
- 1/4 cup All-Purpose Flour
- 1 quart Milk
- 1 cup Freshly Grated Parmigiano-Reggiano (divided)
- 2 cups packed Basil Leaves (about 6 bunches total)
- 2 clove Garlic
- 1/4 cup Pine Nuts
- 1/4 cup Freshly Grated Parmigiano-Reggiano
- 2 teaspoon Salt
- 3 tablespoons Extra Virgin Olive Oil
- For the Fresh Manicotti: Place the Flour in a large bowl and whisk in the Milk, Eggs, and a pinch of Salt. Let the batter rest 10 minutes.
- In a lightly oiled crepe pan or non-stick sauté pan over medium heat, ladle about 2 tablespoons of the batter into the pan and swirl pan to help batter spread evenly. Cook until set, about a minute. Repeat with remaining batter.
- For the Filling: In a large sauté pan, heat equal parts Olive Oil and Butter over medium-high heat, to lightly coat bottom of the pan. In batches, cook the mushrooms, not tossing too much in the pan, until browned. Season with Salt. Once the Mushrooms have cooked, add the Asparagus to the pan, cooking until it begins to soften, about a minute, and then add the Scallions. Cook another minute, and then add all of the Mushrooms back to the pan with 1/2 cup of the Parmigiano-Reggiano. Toss to combine, and then allow to cool slightly.
- For Assembly: Preheat oven to 375°F.
- In a sauce pot over medium heat, add the Butter, and once it has foamed and subsided, add the Flour, and cook until it has a wet sand consistency. Add the Milk, whisking continuously until there is no lumps, and bring to a boil. Season with Salt and Freshly Ground Pepper. Remove from heat and allow to cool.
- In a food processor, pulse the Basil until chopped, and then add the Garlic, Pine Nuts, and Parmigiano-Reggiano. Once coarsely ground, add a pinch of Salt and the Olive Oil. Pulse just until it comes together.
- Oil the bottom of a 9 x 9 casserole dish generously with Butter. Spoon filling onto the fresh Manicotti, roll up, and then place in the casserole. Repeat with the remaining Manicotti until the casserole is filled. Fold the Pesto into the Béchamel, and ladle over the Manicotti.
- Top with the remaining Parmigiano-Reggiano and bake for 15 minutes, until golden brown and bubbling. Serve warm.