eggs
1 c. flour
1 c. water
Pinch of salt

FILLING:

1 lb. ricotta (add 1 egg, parsley, Italian cheese)
1 sm. Mozzarella (cut in strips)

Butter a medium hot small skillet and pour 1 large spoonful of batter to cover bottom of pan, cook (1 minute) until dry, flip over.

Fill each with ricotta and a strip of Mozzarella. Roll and place in pan with tomato sauce. Bake at 350 degrees for 1/2 hour. Makes approximately 15.