INGREDIENTS
4
garlic cloves
1/2 cup
basil leaves
1 tbsp
olive oil
1 pinch
pepper flakes
28 oz
canned tomatoes
3 cups
vegetable broth
1 1/2 tsp
kosher salt
3/4 tsp
ground pepper
1 cup
ricotta cheese
1 cup
parmesan cheese
2
eggs
1 1/3 cups
all purpose flour