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 10 cm wide by 15 cm long. Place between pieces of waxed paper. You should have about dozen pieces. Cook, half at a time, in 4 litre salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into dozen parts. Place a mound of stuffing on each dough rectangle about 1 cm from a long edge. Mound should be about 1 cm thick and 1 cm wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1 cm 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 PRODIGY(R) interactive personal service 0. 0.48387096774194 7:08 PM 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.