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Ingredients
US|METRIC
6 SERVINGS
- 1 egg
- 1 pinch salt
- 150 grams buckwheat flour
- 550 mL milk
- 1 egg
- 1 pinch salt
- 5.3 oz. buckwheat flour
- 19 3/8 floz milk
- 1 egg
- 1 pinch salt
- 5.3 oz. buckwheat flour
- 2 5/16 cups milk
- 250 grams spinach (cooked, squeezed and finely chopped)
- 250 grams ricotta
- 25 grams Parmesan (grated)
- 1 pinch nutmeg (finely grated)
- 8.8 oz. spinach (cooked, squeezed and finely chopped)
- 8.8 oz. ricotta
- 0.9 oz. Parmesan (grated)
- 1 pinch nutmeg (finely grated)
- 8.8 oz. spinach (cooked, squeezed and finely chopped)
- 8.8 oz. ricotta
- 0.9 oz. Parmesan (grated)
- 1 pinch nutmeg (finely grated)
- 400 grams tomato sauce (or fresh tomato passata)
- 500 grams Béchamel Sauce
- 25 grams Parmesan (grated)
- 14.1 oz. tomato sauce (or fresh tomato passata)
- 17.6 oz. Béchamel Sauce
- 0.9 oz. Parmesan (grated)
- 14.1 oz. tomato sauce (or fresh tomato passata)
- 17.6 oz. Béchamel Sauce
- 0.9 oz. Parmesan (grated)
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