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Ingredients
Ripieno
- 80 g di Parmigiano Reggiano a tocchetti
- 500 g di acqua
- 500 g di spinaci baby freschi
- 5 g di sale
- 250 g di ricotta fresca, ben scolata
- 2 pizzichi di sale
- 1 pizzico di pepe nero macinato
Pasta fresca
- 300 g di farina tipo 00 + q.b.
- 3 uova
- 1 cucchiaio olio extravergine di oliva
Terminare la preparazione
- 100 g di burro
- 6 foglie di salvia fresca
- Nutrition
- per 1 porzione
- Calories
- 2035.3 kJ / 486.5 kcal
- Protein
- 20.1 g
- Carbohydrates
- 43 g
- Fat
- 27.2 g
- Saturated Fat
- 14.6 g
- Fibre
- 2.8 g
- Sodium
- 662.1 mg
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