INGREDIENTS
1/2 lb
Mozzarella di buffalo, fresh
1/2 lb
Prosciutto cotto
1/2 lb
Prosciutto di parma
1/2 cup
Sundried tomatoes
2
Eggs, large
3
Eggs
2 1/2 cups
All-purpose flour
1 tsp
Baking powder
1 pinch
Cinnamon, ground
1/4 tsp
Nutmeg
1 tsp
Salt
1
Semolina flour
1 tsp
Sugar
1/4 cup
Olive oil, extra virgin
1/4 cup
Pecorino romano, grated
1/2 lb
Ricotta, fresh
1 tbsp
Water