How to Make Crepe Manicotti with Veal Ragu: A Step-by-Step Italian Classic
Thin savory wraps filled with rich meat sauce and béchamel bring flavor to every bite.
Crepe Manicotti with Veal Ragu: An Italian Comfort Food Classic
There are few Italian-American dishes more comforting than manicotti. Traditionally, this decadent bake features rolled pasta tubes stuffed with cheese or seasoned meat and topped with sauce. But the classic Italian method actually ditches dried pasta for delicate, thin crespelle—crepes that cradle a rich, creamy ragu. This guiding recipe takes you through each element, from crafting the tender crepes to simmering a silky veal ragu and assembling the manicotti with classic béchamel for the ultimate homestyle dish.
What Is Crepe Manicotti?
Unlike the tubular dried pasta most Americans know, traditional manicotti relies on savory crepes, or crespelle, that are rolled around a flavorful filling. Once stuffed, they’re nestled in a baking dish and blanketed with two sauces: a rich, slow-cooked meat ragu and a creamy béchamel. The result is pasta-less comfort food: lighter in texture, complex in flavor, and supremely satisfying.
- Crespelle: Italian-style crepes, thin and pliable, made from an egg-rich batter.
- Veal Ragu: A robust yet delicate sauce featuring ground veal, aromatics, tomato, and white wine.
- Béchamel: Classic French white sauce, thickened with a blond roux and milk, providing richness and creaminess.
Key Components of the Dish
1. The Crepes (Crespelle)
The base of the manicotti is a stack of savory, lacy crepes. These are prepared much like classic French crepes but are typically smaller and enhanced with a bit more salt and sometimes a touch of olive oil. Their tender texture makes them easy to roll and ideal for absorbing the complex flavors of the sauces.
- Requires only 3–4 basic ingredients: flour, eggs, milk, and sometimes olive oil.
- Can be made in advance and stacked with parchment between each crepe.
- Should be thin but sturdy enough to roll and stuff without tearing.
2. Veal Ragu
This ragu is all about subtlety and depth. Veal, prized for its gentle flavor and tender texture, is sautéed alongside aromatics—typically onion, celery, and carrot—then simmered with tomato sauce and white wine. The sauce slowly thickens and develops richness, especially after being combined with creamy béchamel for stuffing.
| Ingredient | Role in Ragu |
|---|---|
| Veal (or beef/pork as a substitute) | Provides the meaty base and velvety texture |
| Onion, carrot, celery | Aromatics for flavor complexity |
| Tomato paste or sauce | Balances sweetness, acidity; forms sauce |
| White wine | Deglazes, adds depth and brightness |
| Herbs (bay leaf, thyme, parsley) | Earthy aroma and subtle seasoning |
3. Béchamel Sauce
The key to manicotti’s creamy character is béchamel—a simple mixture of butter, flour, and milk. The sauce is cooked until smooth and thickened but not heavy or gluey. For this dish, some béchamel is reserved for the filling, while the rest is spread on top for gloriously browned edges in the oven.
- Offers creaminess without overpowering delicate flavors of veal and crepes.
- Must be lump-free and seasoned gently with nutmeg, salt, and white pepper.
- Prepared ahead, then re-warmed and whisked before assembling the dish.
Why Choose Crepe Manicotti Over Pasta Tubes?
While dried manicotti shells are convenient, homemade crepes result in a much lighter, more refined experience. The crepes absorb sauce beautifully and stay soft and supple during baking, while traditional pasta can sometimes turn out chewy or tough. Homemade crepes also provide more flexibility—you can cut and roll them as needed, avoiding breakage or stuffing mishaps.
What others are reading
- Crepe-based manicotti has a tender, melt-in-your-mouth texture.
- Crespelle integrate more seamlessly with the filling and sauces.
- Eliminates the need to precook and stuff brittle pasta tubes.
- Recipe is easily adaptable for other fillings (cheese-and-spinach, mushrooms, etc.).
Step-by-Step: How to Make Crepe Manicotti with Veal Ragu
This guide breaks down the process into key steps for at-home cooks. While there are several components, each can be prepared ahead, making this dish ideal for gatherings or as a rewarding weekend project.
Step 1: Prepare the Crepes (Crespelle)
- Mix Batter: Whisk eggs, flour, milk, and salt until smooth. Allow to rest for at least 30 minutes to relax gluten.
- Cook Crepes: Pour a thin layer into a nonstick skillet over medium heat; swirl and cook until just set. Flip and briefly cook second side. Stack on a plate, separated by parchment paper.
- Yield: Standard recipe will yield 8–12 crepes, enough for a 9×13-inch baking dish.
Step 2: Make the Veal Ragu
- Sauté Aromatics: In olive oil and/or butter, cook chopped onion, carrot, and celery until translucent.
- Brown Veal: Add ground veal and cook, breaking up with a spoon, until browned.
- Deglaze: Pour in white wine, scraping the pan to release browned bits.
- Add Tomatoes and Simmer: Stir in tomato paste or sauce and herbs, reduce heat, and simmer until thickened, 45–60 minutes.
- Adjust Seasoning: Taste and adjust salt, pepper, and herbs. Remove bay leaf and any herb stems before using.
Step 3: Béchamel Sauce
- Melt Butter: In a saucepan, melt butter, then add flour.
- Make Roux: Cook flour in butter until pale golden, smoothing out lumps.
- Add Milk: Increase heat to medium-high, whisking in warm milk gradually.
- Simmer: Whisk until thickened, about 5–8 minutes. Add a pinch of nutmeg, salt, and white pepper.
- Keep Warm: Cover sauce if not using immediately to avoid a skin forming.
Step 4: Assemble and Fill the Manicotti
- Combine Filling: Mix cooled veal ragu with a portion of béchamel until creamy and cohesive—this helps the stuffing hold together.
- Fill Crepes: Lay out a crepe, spread with a generous spoonful of filling, and roll up tightly but gently.
- Arrange in Pan: Place filled crepes seam-side down in a lightly greased baking dish.
Step 5: Top and Bake
- Finish with Sauce: Pour reserved béchamel over the top, and optionally dot with extra veal ragu or a sprinkle of grated cheese (such as Parmigiano-Reggiano).
- Bake: Place in a preheated oven (typically 375°F/190°C) and bake until bubbly and the top is browned—about 25–35 minutes.
- Rest Before Serving: Let cool slightly to firm up before slicing and serving.
Essential Tips for Success
- Prepare in Advance: All components (crepes, ragu, béchamel) can be made 1–2 days ahead and kept refrigerated.
- Fillings May Vary: For a lighter dish, substitute part of the veal with ground chicken or turkey, or use a mixture of mushrooms for a vegetarian version.
- Consistency Is Key: Ensure both ragu and béchamel are thick enough to hold their shape inside the crepes, but not stiff or dry.
- Resting Crepes: After assembling, you can refrigerate for several hours before baking, making this ideal for entertaining.
- Serving Ideas: Pair with a simple green salad and crusty bread, and finish with a drizzle of extra-virgin olive oil and fresh herbs for color.
Serving and Variations
Crepe manicotti is perfect for gatherings, family dinners, or whenever you crave a nostalgic Italian meal. While veal ragu is classic, the versatile technique also suits variations:
- Cheese and Spinach: Substitute ragu with ricotta, spinach, and Parmesan, seasoned with nutmeg.
- Mushroom or Artichoke Filling: For a vegetarian option, sauté chopped mushrooms or artichokes with garlic and thyme, then mix with béchamel.
- Tomato Sauce Topping: Prefer the brightness of tomato? Spread marinara on top alongside (or instead of) béchamel.
- Diversify Cheeses: Try mixing mozzarella, provolone, or even fontina into the filling for added gooeyness.
Frequently Asked Questions (FAQs)
Q: Can I make crepe manicotti ahead of time?
A: Yes. The crepes, veal ragu, and béchamel may be prepared 1–2 days ahead and refrigerated. Assemble the manicotti up to 24 hours in advance; cover, refrigerate, and bake just before serving.
Q: What can I substitute for veal if I can’t find it?
A: Ground pork, beef, or turkey work well as substitutes. For a richer flavor, combine pork and beef. Vegetarian options include mushrooms or artichokes mashed into the béchamel.
Q: Why use crepes instead of pasta tubes?
A: Crepes deliver a markedly lighter texture and absorb sauces much better than dried pasta, which can be tough or chewy. They also offer flexibility to make ahead and adapt fillings more creatively.
Q: How do I prevent my crepes from tearing while rolling?
A: Ensure crepes are thin but cooked through, allow them to cool, and handle gently. If a crepe tears, patch it with a little extra crepe batter or fold to hide the seam—the filling will help set everything during baking.
Q: Can I freeze crepe manicotti?
A: Absolutely. Freeze assembled, unbaked manicotti in a tightly wrapped dish for up to 2 months. Bake from frozen, adding 10–15 minutes to the baking time, until bubbly and hot throughout.
Key Takeaways
- Traditional Italian manicotti uses crespelle (crepes), not pasta tubes, for a tender, flavorful dish.
- Rich veal ragu and creamy béchamel combine for a lighter, more complex stuffing.
- Homemade manicotti is ideal for advanced prep and adapts well to vegetarian or cheese-based fillings.
- Serve with salad and bread for a classic Italian dinner experience.
References
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