Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 232 (41%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 730.2mg||225 %|
|Sodium 1188.6mg||41 %|
|Potassium 354.7mg||9 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 48g|
|Protein 33.2g||47 %|
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Calories per serving: 569
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