3 cups water
9 extra large eggs
pinch salt
3 cups sifted unbleahed flour
3 pounds. ricotta cheese
3 Tablespoons parsely
handful of grated parmesan cheese
1/2- 3/4 grated fresh mozzarella
Italian tomato or meat sauce
To make batter:
Mix water, 6 eggs, and salt. Beat until foamy. Beat in flour. Let rest for 30 minutes. Using 1/4 cup batter per shell, cook batter in 6 inch cast iron skillet (spray skillet with PAM every so often, as necessary, but skillet can be left reasonably dry). Cook like crepes.
To make filling:
Mix remaining ingredients thoroughly. Fill cooked shells. Layer sauce. Lay filled shells seam side down on sauce. Layer sauce above.
Makes 28.