17 Ingredients
  • 4 slices bacon
  • 10 leaves plus 2 sprigs fresh sage
  • Kosher salt
  • 2 cups ricotta cheese
  • 1 cup freshly grated Parmigiano, plus more for garnish
  • 1/4 cup chopped fresh Italian parsley
  • 2 large eggs plus 4 large egg yolks (all heirloom or organiceggs)
  • All-purpose flour, as needed
  • 1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled forravioli, recipe follows
  • Semolina flour, as needed
  • 1 1/2 sticks unsalted butter
  • 1/2 cups chicken stock
  • 1 pound all-purpose flour
  • 4 whole eggs, plus 1 egg yolk (all heirloom or organic eggs)
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 tablespoons water or more if needed
  • Kosher salt
Nutrition
1383
69% daily value
4 servings
                                       
                                            low-​sugar
     

Fat

138% 90

Saturated

213% 43

Trans

- 1

Monounsaturated

- 34

Polyunsaturated

- 8

Carbs

33% 100

Carbs (net)

- 94

Fiber

24% 6

Sugars

- 2

Sugars, added

- 0

Protein

87% 43

Cholesterol

216% 648

Sodium

19% 456

Calcium

46% 464

Magnesium

20% 84

Potassium

12% 562

Iron

56% 10

Zinc

40% 4

Phosphorus

86% 605

Vitamin A

74% 663

Vitamin C

8% 7

Thiamin (B1)

96% 1

Riboflavin (B2)

102% 1

Niacin (B3)

58% 9

Vitamin B6

44% 1

Folate equivalent (total)

111% 445

Folate (food)

- 137

Folic acid

- 181

Vitamin B12

68% 2

Vitamin D

951% 143

Vitamin E

35% 5

Vitamin K

155% 186

Sugar alcohols

- 0

Water

- 223
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