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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. ricotta cheese (Drained if Wet)
- 8 oz. butternut squash (Puree, Roasted)
- 3 oz. grated Parmesan (or Pecorino Cheese)
- 4 oz. cake flour (up to, may not use all)
- 1 egg (Large)
- brown sugar (to taste depending on sweetness of squash puree)
- grated nutmeg
- ground cinnamon
- ground clove
- ground allspice
- 4 cups semolina flour
- apple butter
- heavy cream
- 2 oz. pancetta (Chopped Coarse)
- 1 butternut squash
- 4 Tbsp. unsalted butter
- maple syrup
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NutritionView More
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1190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1190Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium560mg23% |
| Potassium1180mg34% |
| Protein45g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate181g60% |
| Dietary Fiber12g48% |
| Sugars15g |
| Vitamin A380% |
| Vitamin C60% |
| Calcium50% |
| Iron60% |
* 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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