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Ingredients
Ripieno
- 60 g di Parmigiano Reggiano a pezzi
- 500 g di acqua
- 500 g di spinaci in foglia surgelati
- 30 g di scalogno a pezzi
- 40 g di burro
- 400 g di ricotta fresca, ben scolata
- 2 pizzichi di sale
- 2 pizzichi di pepe nero macinato
Pasta all'uovo
- 300 g di farina tipo 00 + q.b.
- 200 g di farina tipo 0
- 150 g di acqua
- 2 uova
- 30 g di olio extravergine di oliva
- 1 pizzico di sale
Terminare la preparazione
- 50 g di burro
- 4 - 5 foglie di salvia fresca, lavate
- Nutrition
- per 1 porzione
- Calories
- 2599.5 kJ / 621.3 kcal
- Protein
- 23.4 g
- Carbohydrates
- 66.6 g
- Fat
- 29.2 g
- Saturated fat
- 14.9 g
- Fiber
- 1.2 g
- Sodium
- 0.7 mg
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