INGREDIENTS
1/2 tsp
Chilli
1 tsp
Lemon
1 tbsp
Parsley
1
Egg yolk, large
3/4 cup
All purpose flour
1 tsp
Kosher salt
1 tbsp
Olive oil
2 tbsp
Clarified butter
1 cup
Whole milk ricotta
1/2 cup
Freshly grated parmegiano reggiano (plus extra reserved for garnishing)