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Ingredients
  • 8 oz. whole-milk ricotta
  • Zest of ½ lemon
  • 1½ cups heavy cream
  • 1 large egg
  • Tiny pinch of freshly grated nutmeg (optional)
  • 1 oz. Parmesan, finely grated (about ½ cup), plus more for serving
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
  • Freshly ground pepper
  • ⅔ cup (83 g) all-purpose flour, plus more for surface
  • Semolina or cornmeal (for baking sheet)
  • Extra-virgin olive oil (for baking sheet)
  • 2 Tbsp. unsalted butter
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