Yield: 10 Servings
Measure | Ingredient |
---|---|
2 cups | Unbleached all-purpose flour |
2 pinches | Salt |
2 larges | Eggs |
2 teaspoons | Olive oil |
8 ounces | Mozzarella cheese; shredded |
2½ pounds | Tomatoes; fresh or canned peeled, seeded, chopped |
3 tablespoons | Virgin olive oil |
1 small | Onion; finely diced |
2 \N | Garlic cloves; minced |
1½ teaspoon | Fresh marjoram or oregano OR 1/2 tsp each dried |
½ cup | Red wine |
\N \N | Sugar; if needed |
\N \N | Red wine vinegar |
3 smalls | Bunches spinach |
2 tablespoons | Olive oil |
1 small | Onion; finely diced |
2 \N | Garlic cloves; minced |
\N \N | Salt, pepper and nutmeg |
2 cups | Ricotta |
2 \N | Eggs |
1 cup | Parmesan; freshly grated |
3 tablespoons | Parsley; chopped |
1 teaspoon | Lemon peel; minced or grated |
1 tablespoon | Butter |
1 tablespoon | Flour |
1 cup | Milk |
\N \N | Salt, pepper and nutmeg |
EGG PASTA
LASAGNE
SPINACH-CHEESE FILLING
BECHAMEL