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Ingredients
US|METRIC
4 SERVINGS
- 42 oz. delicata squash (roasted puree *)
- 14 oz. ricotta
- 1.5 oz. pecorino romano (grated, preferably fulvi)
- 1 tsp. chili flakes (ground)
- 1/2 tsp. grated nutmeg (freshly)
- 2 cups 00 flour
- 1 tsp. salt
- 14 yolks
- 2 tsp. water
- 1 boiling water (large pot of salted)
- 20 sage leaves (small)
- 4 Tbsp. unsalted butter
- 1 lemon (halved)
- 1 oz. pasta (cooking water)
- pecorino romano (Grated, fulvi to taste)
- 2 tsp. balsamic vinegar (aceto tradizionale)
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NutritionView More
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900Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories900Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat25g125% |
| Trans Fat |
| Cholesterol825mg275% |
| Sodium850mg35% |
| Potassium1360mg39% |
| Protein37g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate87g29% |
| Dietary Fiber17g68% |
| Sugars8g |
| Vitamin A80% |
| Vitamin C130% |
| Calcium90% |
| Iron70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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