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Join Feast publisher Cat Neville for Spring Greens: Stuffed Manicotti with Coppa and Rustic Pesto!
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Chopping your pesto by hand creates a more textured and flavorful pesto, perfect for this dish.
Photo provided by Captiva Marketing
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Volpi Coppa adds gorgeous flavor to the manicotti filling. Coppa is similar to prosciutto. The difference is it’s made with the shoulder of the hog rather than the hind leg.
Photo provided by Captiva Marketing
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Combine ricotta, a beaten egg, Volpi Coppa and ½ cup of pesto together for a creamy, wonderful filling.
Photo provided by Captiva Marketing
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Bake for about 15 to 20 minutes with a tin foil covering. Then, take off the tin foil and bake until bubbly and cooked through - about 10 more minutes.
Photo provided by Captiva Marketing
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