Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
969
Calories
32g
Protein
43g
Fat
109g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 fresh ricotta cheese, drained (see Note)
- 2 large egg yolks
- 1 tablespoon kosher salt
- 1 teaspoon freshly grated nutmeg
- About 2 1/2 cups 00 Tipo or all-purpose flour (see Note)
- 2 cups Stewed Tomatoes
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
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