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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. ricotta (fresh, preferably sheep's milk)
- 2 large eggs
- 2.5 oz. pecorino romano (grated)
- 2 tsp. sea salt
- 1/2 tsp. ground white pepper (freshly)
- 1 1/2 cups flour (sifted)
- flour (Additional, for tossing)
- freshly grated Parmesan
- 16 oz. tomatoes (peeled whole)
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup sweet onions (chopped)
- 1/2 cup carrots (peeled, chopped)
- 1 Tbsp. chopped garlic (finely)
- 1/2 cup dry red wine
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. red pepper flakes
- 1/2 cup fresh basil (chopped)
- 1/2 cup Italian parsley (chopped)
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat24g120% |
| Trans Fat |
| Cholesterol245mg82% |
| Sodium2340mg98% |
| Potassium790mg23% |
| Protein44g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A110% |
| Vitamin C45% |
| Calcium80% |
| Iron25% |
* 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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