Recipes

RASPBERRY-MACADAMIA MANICOTTI
  • Ingredients
  • 1 full load of pasta dough sweetened with
  • 4 tablespoons of sugar made into manicotti
  • RASPBERRY SAUCE
  • 2 cups fresh raspberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 tablespoons red currant jelly
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 tablespoons orange-flavored liqueur
  • MACADAMIA FILLING
  • 14 ounces cream cheese, room temperature
  • 1/2 cup finely chopped macadamia nuts
Directions
  1. Make manicotti according to instructions for cutting pasta shapes in the Making Pasta chapter
  2. You'll need about 16 sheets 5 x 6-inch
  3. Cook the pieces of pasta, a few at a time if necessary, until al dente
  4. Drain and rinse under cold water, then lay out on double-thick paper towels
  5. Preheat the oven to 400 F
  6. In a medium saucepan, mix raspberries with 1/2 cup water and sugar
  7. Bring to a boil
  8. Remove from heat and press through a sieve
  9. Place in a small saucepan
  10. Set aside
  11. In a small bowl, blend together currant jelly, 2 tablespoons water and cornstarch
  12. Add to raspberry mixture
  13. Bring to a boil
  14. Cook and stir constantly over medium heat until thickened
  15. Remove from heat
  16. Set aside
  17. To make Macadamia Filling combine cream cheese, nuts and liqueur in a small bowl
  18. Spread about 2 heaping tablespoons of Macadamia Filling down the center of one side of each pasta sheet
  19. Fold sides of pasta over filling to cover ends of tube and roll shut
  20. Place seam side down on dessert plates and top with Raspberry Sauce
  21. To serve flambe-style, place orange-flavored liqueur in a smallsaucepan over low heat to warm
  22. Do not boil.Pour over Raspberry Sauce and ignite
  23. Serve flaming.


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