INGREDIENTS
1/4 cup
Basil, fresh
3
Garlic cloves
2
(28- to 32-oz) cans Italian tomatoes in, juice
1
Onion, medium
1/3 cup
Parsley, fresh
5
Egg, large
1 1/4 cups
All-purpose flour
1/2 tsp
Black pepper
2 tsp
Salt
1 tsp
Sugar
3 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/2 lb
Mozzarella, fresh
1 oz
Parmigiano-reggiano
2 lb
Ricotta, fresh
2 cups
Water
2
glass Or ceramic baking dishes, one 13 by 9 inches and one 8 inches square