INGREDIENTS
1 cup
Basil, leaves
1
Basil and mint, leaves
3
Garlic cloves
1 lb
Heirloom tomatoes
2 tsp
Lemon, zest
1/2 cup
Mint, leaves
1
Egg
1 tbsp
Honey
2 cups
All-purpose flour
1
Flake sea salt and freshly ground pepper
1 tsp
Kosher salt
1
Kosher salt
1 pinch
Red pepper flakes
1 tbsp
Olive oil
1/2 cup
Ice water
1 stick
Butter, unsalted
1 cup
Gruyere cheese, grated
1 cup
Parmesan, grated
2 cups
Ricotta