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Ingredients
  • Kosher salt
  • 2 cups ricotta cheese
  • ½ cup grated Parmesan
  • 1 ½ tablespoons extra-virgin olive oil
  • 2 large eggs
  • 1 ¼ cups all-purpose flour, plus more for dusting
  • Semolina flour, for dusting
  • Pancetta Tomato Sauce, recipe follows, for serving
  • subheading: Pancetta Tomato Sauce:
  • 6 ounces thick-cut pancetta (about 3 ¼-inch slices), diced
  • ½ cup diced onions
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • One 28-ounce can crushed San Marzano tomatoes
  • 5 fresh basil leaves, cut into chiffonade
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