KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Quick. Easy. Good!
Prep Time: 15 mins
Serves: 2
250 g ricotta
1 egg yolk (M-L)
1/4-1/2 tsp fine sea salt
30 g Parmigiano (or Pecorino), freshly grated
50-75 g all-purpose flour, extra for dusting the dough/board
|
1st Keep
 Lainey
|
Also Kept By
Debi
|
Comments