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8
servingsEasy
Published 2013
Make the pasta dough as directed and set aside to rest.
To make the filling, pass the ricotta through a sieve placed over a bowl. Add the parmigiano, eggs, a little salt, a grinding of pepper, and a grating of nutmeg. Mix thoroughly.
Divide the pasta dough in half, then roll out each half into a thin disk. Place teaspoons of the filling on one disk, spacing the mounds about
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