11
of the dough together. Pinch the edges
of the dough over to fully seal. Using a
sharp knife, cut 4 slits into the top of the
calzone to allow steam to escape while
baking. Reserve on a cornmeal-dusted
baking sheet and repeat with remaining
rounds.
4. Using a pizza peel, transfer prepared
calzones to the preheated pizza stones
(if you are not using pizza stones, just
keep the calzones on the cornmeal-
dusted baking sheet). Bake in preheated
oven for about 20 to 25 minutes, or until
fully browned.
5. Let cool slightly before serving.
Nutritional information per serving (½ calzone):
Calories 208 (47% from fat) • carb. 13g • pro. 15g
• fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg
• calc. 285mg • fiber 0g
SPINACH MANICOTTI
Makes 10 manicotti
Filling:
1 teaspoon extra virgin olive oil
½ cup chopped onion
1½ cups whole-milk ricotta
1 large egg, beaten
¼ teaspoon sea salt
¼ teaspoon freshly ground black
pepper
1 cup defrosted, packed,
chopped spinach, well drained
(from one 10-ounce package)
¼ cup basil, thinly sliced
Shells:
1 cup unbleached, all-purpose flour
pinch table salt
1 cup whole milk, room temperature
2 large eggs, beaten,
room temperature
2 cups marinara sauce, divided,
store-bought or home made
½ cup grated Parmesan or
Pecorino Romano
1. Preheat oven to 350°F.
2. Put the olive oil in an 8-inch skillet over
medium-low heat. Once the oil is hot
and shimmering, add the onion. Sauté
until translucent and softened, about 6
to 8 minutes. Remove from pan to cool;
reserve. Note: Do not clean pan.
3. In a large bowl, combine the ricotta, egg,
salt, pepper, spinach and basil. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix on speeds 2 to 4 to fully com-
bine. Add the cooled onion and mix until
just combined. Reserve.
4. Return the skillet to the burner and pre-
heat over medium heat for 5 minutes.
While pan is preheating, prepare the
manicotti shell batter. Put the flour and
salt in a medium bowl. Using the hand
mixer fitted with the chef’s whisk, mix
in the milk and eggs to the bowl, using
speeds 1 to 5, until completely smooth.
5. Add a scant ¼ cup of batter to the pre-
heated pan. Working very quickly, move
the batter around so it just coats the
bottom. You want the pan to be coated
thinly and evenly. If the batter seems too
thick, then add an extra tablespoon of
milk to the batter. After about 1½ to 2
minutes, or until the shell is set but NOT
browned, remove the shell with the help
of a heatproof spatula. Reserve on a
plate. Continue with the remaining bat-
ter, layering wax paper or parchment in
between each shell.
6. Once all of the shells are prepared,
assemble the manicotti. Spread 1 cup of
the sauce on the bottom of a 13 x 9-inch
baking pan. Add a heaping ¼ cup of fill-
ing down the center of each shell. Fold
over each side and lay on top of sauce
in the pan. Repeat with remaining shells
and filling. Spread remaining sauce over
the top of the manicotti and top with the
cheese.
7. Place pan into preheated oven. Bake
about 25 minutes, or until sauce is fully
simmering and the internal temperature of
the manicotti is 170°F.
Nutritional information per 2 manicotti:
Calories 375 (38% from fat) • carb. 37g • pro. 21g
• fat 16g • sat. fat 8g • chol. 166mg • sod. 944mg
• calc. 395mg • fiber 6g
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