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Italian recipes


2 c. flour

2 c. water

2 eggs

Salt and pepper

Put all in a blender and mix quickly. Put a tad of butter in a non-stick 6" pan and about 2 Tbs. of dough, enough to cover the bottom of the pan when cooked. Cook on medium heat until done. No need to flip them. Makes about 8 to 10 shells.


Ricotta takes 2 pounds of cheese. Mix the night before with fresh garlic cloves, about 2 pieces, and a tablespoon of fresh parsley minced fine! Salt and pepper to taste. I like doing it the night before so it gives it a chance to "flavor" so if I need to add anything the next day I can.

In center of each shell place about 1 Tbs. of cheese mixture and then roll (like a cigar). Cover bottom of baking dish with your gravy and then lay shells with seam side down. Cover with remaining gravy and bake at 350°F. for 45 minutes or just until cheese starts to bubble but not running out. Sprinkle with mozzarella cheese and cook until cheese melts.



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