INGREDIENTS
1 tbsp
Rosemary, fresh
2
Sweet potatoes, medium
1
Egg, large
2 cups
All-purpose flour
1 pinch
Cayenne pepper
1 tsp
Kosher salt
1
Kosher salt and pepper
1 pinch
Nutmeg, fresh grated
4 tbsp
Butter
1 cup
Heavy cream
1/3 cup
Parmesan, fresh grated
1/2 cup
Whole milk ricotta