Pasta Ingredients:

4 eggs

1 cup water

1 cup flour

Ricotta Filling Ingredients:

1 lb. ricotta cheese

1 T bread crumbs

1 t sugar

1 t parsley flakes

dash of black pepper

1 egg

Preparation:

In a medium size bowl, beat egg with fork, add all other ingredients and finish mixing with fork. Cover and set aside in the fridge. Mix pasta ingredients together with mixer until smooth. Use a small nonstick pan, set heat to medium on cooktop, let pan heat up a bit and then put 2 tablespoons of mixture in pan and swish around to look like a mini pancake. Let cook until edges start to curl slightly, remove from pan and stack them as you make each one.

After they are all done, remove ricotta mixture from fridge, add 1 tablespoon of mixture to the middle of the mini pasta pancake and roll, put some of your favorite pasta sauce in the bottom of the casserole dish and place rolls in dish. Cover with more sauce and bake covered at 350° for 25-30 minutes. For convection cooking, reduce cooking time to 20 minutes.

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