Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
1296
Calories
49g
Protein
41g
Fat
179g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup ricotta cheese
- 3/4 oz. grated Parmigiano-Reggiano cheese
- 1 tsp. minced fresh thyme
- 1/3 cup minced fresh flat-leaf parsley
- 1/2 tsp. minced lemon zest
- Kosher salt and freshly ground pepper, to taste
- 1 egg, separated
- 1 batch classic fresh pasta, rolled out 1/16 inch thick (see related
- recipe at left)
- Semolina flour for sprinkling
- 1/4 cup extra-virgin olive oil
- 1 Tbs. minced garlic
- 1 pint assorted cherry tomatoes, stemmed and halved
- 2 Tbs. thinly sliced fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes