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Ingredients
US|METRIC
2 SERVINGS
- 2 cups curly kale (deboned)
- 1 tsp. salt
- 3 1/2 cups flour (Tipo “00”, or all-purpose flour)
- 2 large eggs
- 15 oz. ricotta
- 3 Tbsp. olive oil
- 4 oz. prosciutto (thinly sliced, torn into 3-in. pieces)
- 2 cloves garlic (peeled and thinly sliced)
- 2 shallots (peeled and thinly sliced, crosswise)
- 2 Tbsp. butter
- 3/4 cup pinot grigio (DaVinci)
- 3 leaves kale (deboned and torn into 3-in. pieces)
- 12 cherry tomatoes (halved)
- 1 cup grated Parmesan (plus more for serving)
- 12 oz. cavatelli (cooked)
- salt
- pepper
- 2 cloves garlic (peeled)
- 2/3 cup pepitas (toasted, plus more for serving)
- 1 cup sorrel (French)
- 3 Tbsp. extra-virgin olive oil
- 1/4 cup grated Parmesan (plus more for serving)
- salt
- pepper
- 1 cup heavy cream
- 12 oz. cavatelli (cooked)
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