INGREDIENTS
1/2 cup
Basil, leaves
4 cloves
Garlic
28 oz
Tomatoes
2
Eggs
3 cups
Vegetable broth
1 1/3 cups
All purpose flour
3/4 tsp
Black pepper, fresh ground
1 1/2 tsp
Kosher salt
1 pinch
Red pepper flakes
1 tbsp
Olive oil
1 cup
Parmesan cheese
1 cup
Ricotta cheese