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Ingredients
Pasta fresca
- 400 g di farina tipo 00
- 4 uova (60 g l'una)
- 10 g di olio di oliva
Ripieno
- 80 g di prosciutto cotto
- 50 g di prosciutto crudo
- 250 g di ricotta fresca
- 1 cucchiaio di prezzemolo fresco spezzettato
- 60 g di Parmigiano Reggiano
- 1 pizzico di noce moscata
- 1 pizzico di sale
- 1 pizzico di pepe
Terminare la preparazione
- acqua bollente q.b.
- sale q.b.
- Parmigiano reggiano grattugiato q.b.
- Nutrition
- per 1 porzione
- Calories
- 457.3 kcal / 1913.5 kJ
- Protein
- 24.5 g
- Fat
- 16.7 g
- Carbohydrates
- 52.4 g
- Fiber
- 2.4 g
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