INGREDIENTS
1 cup
Basil, lightly packed and torn Leaves
2 pints
Cherry tomatoes
4 cloves
Garlic
3
Eggs
1
Tomato sauce, Fresh
1
Ricotta cavatelli
3 cups
All-purpose flour
1
Kosher salt and freshly ground pepper
1/4 tsp
Salt
1
Olive oil
1/2 cup
Parmigiano-reggiano
16 oz
Ricotta, Fresh