Italian

1 ½ ricotta cheese 1 cup buffalo mozzarella ½ cup Parmesan cheese, freshly grated + ¼ cup for garnish 1 whole egg + 1 egg yolk ¼ cup finely chopped fresh parsley (Italian flat leaf, if possible) 3 garlic cloves, minced 3 Tbs. olive oil 2 ½ -3 cups Italian Plum tomato sauce (canned) 1 tsp. salt 12 manicotti shells In a food process fitted with a steel blade, puree the ricotta, mozzarella and Parmesan cheese, whole egg, egg yolk and parsley (or mash ingredients with a fork until smooth). Pour into a bowl; cover and chill for an hour or so. In a deep-sidedRead More →

For Sauce: 2 Bunches Green Onions 1 or 2 cloves Garlic 2 Italian Sausages (mild) 2 ½ or 2 pounds ground meat 7 small cans tomato sauce For Lasagna: 1 ½ pounds lasagna noodles 1 medium ball Mozzarella Cheese 2 lbs Roccato 3 eggs 1 bunch Parsley ¼ lb parmesan or Romano Sauce: Sauté chopped green onions and garlic in olive oil. Add Italian sausage and ground beef – cook till brown. Add tomato sauce and simmer. Ricatto Cheese Mix: Finely chop parsley and add to riccatto. Add three eggs and mix well. Lasagna: Boil noodles. Put together in loaf pan in the following order:Read More →