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Recipe by Fabio Viviani
1 15 oz. container of ricotta cheese
1/2 cup grated Parmesan cheese
6 oz. shredded mozzarella cheese
1 egg
kosher salt and fresh ground pepper
1 batch Fabio's Fresh Pasta, rolled out into large sheets
4 oz. sliced pepperoni
water
2-3 cups flour for breading
6 eggs, beaten
4 cups seasoned fine bread crumbs
Oil for frying
3 cups Fabio's Marinara Sauce
ΒΌ tsp. red pepper flakes
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