INGREDIENTS
4 oz
Pancetta
1/2
Lemon
2 cups
Sun gold and/or cherry tomatoes
1
Egg, large
1 cup
All-purpose flour
1
Black pepper, Freshly ground
1 1/2 tsp
Kosher salt
3 tbsp
Olive oil, extra-virgin
2 tbsp
Butter, unsalted
6 oz
Parmesan
2 cups
Whole-milk fresh ricotta
A sheet of cheesecloth