Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
843
Calories
34g
Protein
30g
Fat
102g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound semolina flour
- 1 pound sheep's-milk ricotta
- A 1-ounce chunk of Parmesan, finely grated
- 1 teaspoon kosher salt
- 7 tablespoons slightly chilled unsalted butter
- 20 good-sized sage leaves
- Kosher salt
- A handful of finely grated Parmesan
- Parchment paper; disposable piping bag (or a resealable plastic bag)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes