About the Recipe
Ingredients
1 lb. Beef, raw ground
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Egg Wrap
12 Egg Yolks
1 c. Cottage Cheese
1 tsp. Oregano, dried
½ tsp. Sea Salt
1/8 tsp. White Pepper
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Filling
2 Eggs
¼ c. Ricotta Cheese
1/2 c. Yogurt, plain organic thick
1/3 c. Feta, crumbled
2 Tbsp. Meat Flour
1 tsp. Basil, dried
½ tsp. Oregano, dried
½ tsp. Sea Salt
1/8 tsp. White Pepper (optional)
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Topping
2 c. Mozzarella, grated
½ c. Feta, crumbled
Preparation
Butter 9x13 baking dish
Fry ground beef, place on plate in fridge to cool
Make Egg Wrap recipe
Place all Egg Wrap ingredients into a blender
Pour onto a 12x18 pan with sides, that is covered with a reusable baking mat (using parchment paper will put creases in your egg wrap and may cause brakeage)
Bake for 14-15 minutes at 350° oven
While Egg Wrap is baking, mix filling
Add cooled Ground beef mixture to filling
Mix well, set aside
Remove Egg Wrap from oven
Take a knife and remove egg from the sides of pan if they are stuck
Cut Egg Wrap 3 ½ inches wide, cut in half lengthwise (makes 10 wraps)
Place 1 noodle lengthwise in you hand, they will be warm
Scoop heaping 1/8 cup filling mixture onto center of egg noodle
Bring ends together as closely as you can get and put in buttered baking dish open side down
continue until all noodles are rolled, leave a little trench down the middle of the dish
The leftover filling place it in the middle trench evenly
Spread Mozzarella on top evenly
Top with Feta Crumbs
Place in a 350°F oven for 35-40 min
Optional-Broil for 3 minutes, keep an eye on it so it doesn’t burn
Remove from oven let site 5-10 minutes before serving
Using a metal spatula lift each Manicotti out of dish and serve
Top with sour cream
Enjoy