Pasta Sheets

• 1 cup all purpose flour, ;unsifted

• 1 cup milk

• 1/3 cup water

• 1 large egg

Wisk flour, liquids and egg together until smooth.  Heat a griddle on low heat.  Grease with Crisco and make “pancake” sheets that cook through but do not turn golden.

Filling

• 16 ounces ricotta cheese

• 2 T. Parmigiano cheese, grated

• 1/3 cup Italian parsley, chopped

• 1 t. salt

Mix filling ingredients together until creamy

Sauce

• 1 28 ounce can Italian tomatoes with basil

• 1 medium onion, finely chopped

• ½ cup olive oil

• 1 t. salt

• ½ t. ground black pepper

• 4-5 basil leaves, chopped

Puree tomatoes in blender.  IN large skillet, sauté the onion in olive oil until golden.  Next add tomatoes and salt and pepper.  Add a little sugar.  Reduce heat and simmer about 20-30 minutes.

Fill the center of each pancake with 2 or so tablespoons of ricotta mixture. Place in baking dish.  Cover loosely with foil and bake at 350 degrees for 30 minutes.  Serve immediately with a spoonful of tomato sauce and sprinkle of Parmigiano cheese