FORT MYERS, Fla. – On Wednesday’s the WINK kitchen gets fired up. Chef Vinny from the Neapolitan Gourmet in Naples stopped in to show us how to make Manicotti Shells. Below is the recipe. 2 large eggs 1/2 cup all purpose flour 1/2 cup-3/4 cup whole milk (can substitute skim milk) Pinch of salt Makes 8 shells Cooking oil or Crisco Heat large fry pan on med-high (375 degrees for an electric frying pan) Beat eggs with mixer or egg beater, add flour slowly along with milk and salt until batter is completely blended. Moisten a folded paper towel with oil and grease pan lightly and keep close by Fill large spoon (about 1/8 cup) and pour quickly in center of pan. With bottom of spoon, mold into circle by circling the mixture in the pan and spreading it until circle is formed. When shell appears to becooked (about 20 seconds) flip carefully by hand to cook other side (about 3 seconds)Reserve to plate. Swipe pan in between each shell with paper towel and replenish oil as needed. Stir batter before each one as well. Filling 15 oz. Ricotta Cheese (whole or skim) 1 egg ¼ cup Romano grated cheese ¼ cup grated mozzarella cheese 1 tbs. fresh chopped Italian parsley Salt and pepper to taste Mix together in bowl When the shells are cooled, add a heaping tablespoon of ricotta mixture to each shell and roll closed. Add a small amount of your favorite tomato sauce to bottom of shallow baking pan, and place filled shells next to one another. Top lightly with sauce. Be sure to add sauce to the ends of the shells to avoid them from drying during the baking process. Bake for about 20 minutes at 350 degrees . Serves 4