Manicotti à la Sopranos

Ingredients for 3 servings:

• some olive oil
• 1 small onion(s), chopped
• 2 garlic cloves, crushed
• 2 tbsp parsley
• 1 tbsp basil
• 1 can of tomatoes, peeled
• 1 pinch(s) of sugar
• Salt
• Pepper, from the mill
• 120 g flour
• 240 ml water
• 3 eggs
• ½ tsp salt
• 900 g ricotta
• 120 g mozzarella, grated or shredded
• 60 g Parmesan, grated
• 1 egg(s)
• 2 tsp parsley, chopped
• 1 pinch of salt
• Pepper, from the mill
• some Parmesan cheese, for sprinkling

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the marinara tomato sauce: Heat a little oil in a pan and sauté 1 chopped onion and 2 crushed garlic cloves until translucent. Add 3 tablespoons of parsley and basil, 800g canned peeled tomatoes, 1 pinch of sugar, salt, and freshly ground pepper. Simmer for about 30 minutes, stirring occasionally. For the crêpes: Whisk 120g flour, 240ml water, 3 eggs, and 1/2 teaspoon salt into a smooth batter. In a hot, lightly greased pan, cook about 6 wafer-thin crêpes from the liquid batter. For the crepe filling: Mix 900g ricotta cheese, 112g grated mozzarella, 60g grated Parmesan cheese, 1 egg, 2 teaspoons chopped parsley, and a pinch of salt and freshly ground pepper. Pour 2/3 of the tomato sauce into a baking dish. Spread the filling on the crepes and roll them up. Place them seam-down on top of the tomato sauce, spread the remaining sauce over them, sprinkle with grated Parmesan cheese, and bake for about 30 minutes at 180°C. Tip: Those in a hurry can also use ready-made pancakes and a good jarred tomato sauce, but the real thing is always tastier and better!