INGREDIENTS
1 cup
Basil, fresh leaves
2 tsp
Rosemary
1 lb
Tomatoes
2
Egg whites
4
Eggs
1 cup
Almond flour
1 tbsp
Cornstarch or arrowroot powder
1/8 tsp
Pepper plus more
1 pinch
Salt
1/2 tsp
Salt plus more
1/4 cup
Cream
1 1/4 cups
Parmesan
15 oz
Ricotta cheese