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Ingredients
Pasta fresca
- 300 g di farina tipo 00 + q.b.
- 3 uova medie
- 10 g di olio extravergine di oliva
Ripieno
- 50 g di Parmigiano Reggiano
- 200 g di ricotta fresca
- 1 pera, sbucciata e a cubetti (1x1 cm) (vedere consigli)
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
Terminare la preparazione
- 40 di gherigli di noci
- 100 g di speck a listarelle
- 5 - 6 foglie di salvia fresca, le foglioline lavate e asciugate
- 20 g di olio extravergine di oliva
- 200 g di panna da cucina
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato
- Parmigiano Reggiano, a piacere (optional)
- Nutrition
- per 1 porzione
- Calories
- 2204.7 kJ / 527 kcal
- Protein
- 20.9 g
- Carbohydrates
- 43.8 g
- Fat
- 31.1 g
- Saturated fat
- 11.4 g
- Fiber
- 2.3 g
- Sodium
- 647.6 mg
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