After completing an Honours degree at McGill university and a year of travels in Japan, in 2000 Chef John Sinopoli attended the French Culinary Institute in NYC. He worked at the venerable La Caravelle and then moved on to Craft, Tom Colicchio’s flagship, where he was part of the team that won the James Beard Award for Best New Restaurant in the United States. Upon John’s return to Toronto, he joined the acclaimed Splendido under Chef/Owner David Lee.
"I remember my Nonna making me get up early on a Saturday morning to drive down to International Cheese at St.Clair and Weston Road in Toronto to pick up the big tub of freshly made, warm ricotta so that she could make this manicotti for us all. Only the freshest would do."
Crépe Instructions
Step 1
Mix all the ingredients together in a bowl and whisk well so that it is lump free. Let sit in the fridge for at least an hour (4 hours is ideal).
Step 2
Make the other elements of the manicotti while this rests. Once rested, warm an 8-inch or larger non-stick pan on medium heat and wipe with some vegetable oil (I use a paper towel, and vegetable spray also works).
Step 3
Ladle or pour 2 oz (1/4 cup) of batter into pan, turning and tilting skillet to coat bottom evenly with batter. As the edge of the crêpe cooks and releases from the pan, flip it over to finish cooking. Avoid cooking too long or any dark colouration. 30 seconds per side is about all it takes.
Step 4
Move crêpes to a sheet tray with parchment paper to cool. Avoid overlapping the crêpes as they will stick together when warm.
Step 5
Repeat steps 2 through 4 until all the batter is used up.
Tomato Sauce Instructions
Step 1
Heat the olive oil in a heavy bottom medium pot, then add the onions and garlic and cook gently until translucent.
Step 2
Add the crushed tomatoes and red pepper, and bring to a simmer. Add salt to taste and simmer for 30 minutes.
Step 3
The tomato sauce should not be too thick. Double check the seasoning, remove the red pepper and set aside, keeping warm.
Filling Instructions
Step 1
Mix all ingredients in a medium bowl with a spoon until it looks homogenous. Add salt, pepper and nutmeg to taste, hold in the fridge.
Béchamel Sauce Instructions
Step 1
In a small sauce pot, make a roux by melting the butter then whisk in the flour and cook for 2-3 minutes (until the raw flour smell is no longer present). Whisk regularly and don’t let the roux brown.
Step 2
Add the milk in a slow, steady stream while whisking and continue to whisk until fully smooth. Let cook on low until the sauce thickens, about 8-10 minutes.
Step 3
Season with salt and white pepper (if available). Consistency should be thin enough to pour and thick enough to cover the back of a spoon.
Step 4
Keep warm and set aside.
Assembling Your Manicotti:
Step 1
Lay out your crêpes on a dry clean surface.
Step 2
Place 2 tablespoons of filling onto each crêpe and spread evenly over the middle 2/3 of each cr.pe. Roll the crepes up.
Step 3
In an oven safe casserole dish, spread a layer of tomato sauce on the bottom. Arrange the rolled manicotti side by side in the dish.
Step 4
Cover in more tomato sauce and drizzle the béchamel liberally over top.
Step 5
Cover the dish with foil and bake at 350F (180C) for 40 minutes. Make sure that it is bubbling all over.
Step 6
Remove, uncover and let sit for 5 minutes. Serve with a little extra hot tomato sauce and freshly grated aged cheese to top. Garnish with some freshly torn basil.