INGREDIENTS
8
Basil, leaves
20
Cherry tomatoes
1 clove
Garlic
6 cups
Spinach, fresh leaves
1
Egg, whole
2
Eggs
1 cup
Basil pesto
2 cups
All-purpose flour
1/2 tsp
Pepper
1 1/2 tsp
Salt
1 cup
Semolina flour
5/16 cup
Olive oil
1 cup
Parmesan cheese, grated
1 15 ounce container
Whole milk ricotta cheese
1/2 cup
Water