Manicotti (Mamma Leone's)

3 cups Sifted all-purpose flour
4 Eggs
4 1/2 tsp Cold water
Pinch salt
1 tbsp Olive oil
3 cups Meat sauce
1/4 cup Freshly grated Parmesan Cheese

STUFFING FOR MANICOTTI
3/4 cup Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tbsp Butter
2 tbsp Freshly grated Parmesan Cheese
1/2 tsp Salt
pinch Black pepper

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 oil 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.