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Ingredients
  • subheading: DOUGH:
  • ¾ cup all-purpose flour, plus more for dusting
  • ¾ cup whole-wheat flour
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter, cubed and chilled
  • ¼ cup sour cream
  • 2 tablespoons ice water
  • 1 tablespoon fresh lemon juice
  • subheading: FILLING:
  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • Kosher salt
  • Pepper
  • 1 cup whole-milk ricotta
  • 1 ½ teaspoons finely grated lemon zest plus 1 teaspoon fresh lemon juice
  • 1 large garlic clove, finely grated
  • 1 teaspoon thyme leaves, plus more for sprinkling
  • 1 teaspoon minced oregano, plus leaves for sprinkling
  • ½ teaspoon minced rosemary, plus leaves for sprinkling
  • ½ pound acorn squash-seeded, peeled and shaved into ribbons
  • ½ pound celery root, peeled and shaved into ribbons
  • 1 small baking potato, peeled and shaved into ribbons
  • 1 large egg beaten with 1 tablespoon water
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 2 teaspoons honey, warmed
Steps
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