3 eggs 1 cup sifted flour 1 cup club soda, or regular water ***Filling*** 2 pounds ricotta cheese 1 pound shredded mozzarella cheese 1/2 cup grated cheese (locatelli or cheese of your choice) 1/4 cup parsley salt and pepper, to taste 3 eggs
For shells wipe a little oil with a paper towel on non-stick 6 or 8 inch frying pan.
Mix eggs, flour and water until batter is smooth, with small ladle scoop out a little batter in to the circumference of pan on medium heat. When thoroughly cooked, you will be able to peel shell out of pan. If shell seems too thin you can add more flour. If it sticks to pan you can moisten with oiled towel again.
After shell is cooked place it on waxed paper till cool, it can be stacked one on top of the other with waxed paper in between each. The shells can be stored in fridge up to three days before they will lose freshness.
For filling: mix ricotta, mozzarella, grated cheese parsley, salt, pepper, and eggs in mixing bowl with spoon until smooth, (for variation you can add drained chopped spinach to recipe)
Spoon cheese mixture into shell then roll closed and place in baking pan at least 2 inches high. Pour sauce on bottom of pan and on top of shells, you can sprinkle some mozzarella and grated cheese on top.