Ingredients

Ingredients:

8 Eggs, divided

3 Cups Water, divided

3 Cups all-purpose Flour, divided

1 ½ Teaspoons Salt, divided

Cheese filling
16 oz ricotta
1/2 cup fontina cheese shredded
1/2 cup Parmesan cheese shredded
1/4 cup mozzarella
1/4 cup asiago *optional^
1 large egg
1/3 cup fresh chopped parsley

Tomato cream sauce MAKE THE LARGE AMOUNT AHEAD OF TIME
I extra large can of diced tomatoes

3 gloves of garlic, minced

1 large onion

3 TBL fresh parsley, chopped

3 TBL fresh sage, chopped

1/4 - 1/2 cup of good white wine (something you would drink)

1/4 cup of heavy cream

extra virgin olive oil

In a large pot heat oil, add onion and cook for about 2 -3 minutes until clear, add the garlic, cook for about 1 minute. Add tomatoes and bring to boil, turn down and simmer add the wine and cook for several hours until sauce has reduced and thicken a bit. When you're ready to assemble, heat another skillet with olive oil, add some onions and garlic and saute, don't brown the garlic or it will get bitter...add about a cup of sauce from your pot and stir, add about 1/4 cup of white wine and simmer, you can add a bit more sauce if it's too thick. Add the herbs and cook for 2 minutes or so then add the heavy cream and stir. Add salt and pepper to taste. You can if you like add some red pepper flakes at this time to get a spicier sauce. All up to you. Spread sauce over Manicotti, cover with foil and bake.

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