INGREDIENTS
1
Lemon, Zest of
6
Egg yolks
2 tsp
Lemon juice, fresh
1 tsp
Kosher salt
1
Kosher salt
1 pinch
Nutmeg
1
Semolina flour
1 stick
Butter
45 g
Parmesan
1
Parmesan
480 g
Whole-milk ricotta cheese
160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting