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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ricotta ("dry", preferably sheep's milk, drained if very wet)
- 2 large egg yolks
- 1 oz. Parmigiano Reggiano (finely grated)
- 1/4 cup 00 flour
- 3 Tbsp. panko breadcrumbs
- 1 tsp. kosher salt
- semolina (as needed)
- 2.5 oz. dried porcini mushrooms
- 2 Tbsp. extra-virgin olive oil
- 1 onion (diced)
- 4 cloves garlic (chopped)
- 1 lb. sausage casings (sweet fennel Italian, removed)
- 3/4 cup plum tomatoes (canned, puréed)
- 1 cup brown chicken stock (or low-sodium chicken broth)
- 1 pinch crushed red pepper flakes
- 4 Tbsp. butter (divided)
- 2 Tbsp. extra-virgin olive oil (divided)
- parsley (chopped)
- Parmesan cheese (grated)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories780Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium1050mg44% |
| Potassium710mg20% |
| Protein29g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber5g20% |
| Sugars4g |
| Vitamin A30% |
| Vitamin C20% |
| Calcium40% |
| Iron15% |
* 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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