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This Ricotta Ravioli Recipe Is a Homemade Italian Classic
Ingredients
  • subheading: For Pasta:
  • 5.5 ounces (150 grams) of “00” Flour
  • 5.5 ounces (150 grams) of re-milled Semolina (Durum Wheat) Flour
  • 3 Large Eggs
  • subheading: For The Stuffing:
  • 18 ounces (500 grams) of Ricotta Cheese
  • 2 Large Eggs
  • 1.5 ounces (40 grams) of grated Parmigiano Reggiano Cheese
  • Salt and Pepper To Taste
  • subheading: For The Sauce:
  • 2 ounces (50 grams) of Salted Butter
  • Sage leaves
  • 3 ounces (70 grams) of grated Parmigiano Reggiano Cheese
Steps
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