2 c. flour
2 c. warm water
3 eggs
Pinch of salt
1 1/2 lb. ricotta cheese
1 egg
2 tbsp. chopped parsley
1/4 c. grated romano cheese

Combine flour, water, eggs, and salt. Mix well to make batter. Remove 3-4 tablespoons of batter and place in a hot 6-8 inch pan. Roll the batter so that the batter covers the interior bottom of the pan. When the edges begin to dry, flip over the pancake and remove. Set aside. Stacking them as they are removed from pan. Continue doing the same until all pancakes are made.

To prepare filling, mix together the ricotta cheese, egg, salt, and pepper to taste, grated romano cheese. Place a heaping tablespoon in pancake and roll, placing them seam side down in a baking dish lined with sauce. Bake at 350 degrees for 30 minutes. Makes about 16 shells.