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Ingredients
  • subheading: For sauce:
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 (28- to 32-oz) cans Italian tomatoes in juice, drained, reserving juice, and finely chopped
  • ½ cup water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ cup chopped fresh basil
  • subheading: For crêpes:
  • 3 large eggs
  • 1 ½ cups water
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • subheading: For filling:
  • 2 lb fresh ricotta (3 cups)
  • 2 large eggs
  • 1 oz finely grated Parmigiano-Reggiano (½ cup)
  • ⅓ cup chopped fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ lb fresh mozzarella
  • subheading: Special Equipment:
  • 2 glass or ceramic baking dishes, one 13 by 9 inches and one 8 inches square
Steps
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