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To make crepes: Mix ingredients together and stir until smooth.
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Drop by spoonfuls or 1/4 cup of mixture onto a hot, lightly greased nonstick 6-inch pan.
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Crepes should form and become dry almost instantly as you swirl the pan and its contents.
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Turn crepe over to cook other side quickly.
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Remove cooked crepe to waxed paper to cool.
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They can be stacked with waxed paper between each and then placed in the freezer until you're ready to fill them.
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This makes about 9 crepes that can be filled with more than just ricotta.
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Use for cannelloni, blintzes, etc.
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To make ricotta filling: Whip all of the ricotta filling ingredients together.
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Place a spoonful of filling in the center of each crepe, then roll up, and tuck in the ends.
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Spread a little sauce on the bottom of a baking pan to evenly coat the pan.
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Then, arrange manicotti in pan loosely and cover with sauce.
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Bake at 425 degrees F., when the sauce bubbles, serve.
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Prepare the meats: In a large skillet, brown all the meats in the olive oil.
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There is no need to cook the meats all the way through.
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Remember to pierce the sausage before cooking to allow fats and water to be released.
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Set meats aside.
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Prepare meatballs: Combine all ingredients except the olive oil in a large bowl.
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Form the meatballs with your hands (there should be about 12).
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Fry in the olive oil over medium heat until browned, but not cooked all the way through.
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Set aside.
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Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats.
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Add tomato paste and cook for a few minutes.
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In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer.
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When the mixture begins to bubble, add all the meats and the meatballs.
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Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking.
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If the gravy seems too thick, add a little water at a time.
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Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy.
