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Patti M.
This is an old family recipe passed on for generations


  • 3 Eggs
  • 1-1/2 cups milk
  • 1 cup flour
  • tomato sauce
  • oil
  • parsley

Ricotta Mixture

  • 3 lb ricotta
  • 2 large eggs
  • ½ cup mozzarella


  • Beat together 3 eggs and milk until well blended.
  • Gradually add flour while beating until mixture is smooth.
  • Heat an 8 inch nonstick frying pan with 1 tablespoon or oil on medium heat. Pour about one ladle of batter into pan to form a pancake keeping pancake thin til golden.
  • Flip cook 30 seconds on second side.
  • When all pancakes are made fill with Ricotta Mixture, Fold both sides over to meet in the middle.
  • Place in a 9/13 pan. Add your favorite tomato sauce and bake covered for 30 to 40 minutes til bubbly


Makes about 15 to 18 manicotti