Lidia Bastianich

Ingredients

• 1 pound ricotta fresh, drained
• 1 egg
• 1 cup spinach puree –, very dry
• 1/2 cup parmigiano-reggiano freshly grated, or Grana Padano cheese
• 1/4 cup flour
• freshly ground pepper A generous amount of
• 1/2 teaspoon salt
• 1 1/2 sticks butter to taste or to the amount you’ll need
• 10 whole fresh sage leaves
• hot water from the pasta cooking pot
• freshly ground black pepper to taste
• 1 cup parmigiano reggiano cheese grated

Nutrition

• Calories : 700 calories
• Carbohydrate : 13 grams
• Cholesterol : 225 milligrams
• Fat : 60 grams
• Fiber : 1 grams
• Protein : 29 grams
• SaturatedFat : 37 grams
• Sodium : 1260 milligrams
• Sugar : 1 grams