Servings:4 | Calories:683 | Total Fat:22g | Chol:275mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 12g
60 %
Total Carb 49g
16 %
Fiber 4g
16 %
Sugars 7g
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Cholesterol 275mg
92 %
Sodium 1541mg
64 %
Protein 67g
134 %
Calories:
38% Egg white
28% Others combined
24% All-purpose flour
8% Heavy cream
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
For pasta 1 1/2 cups all-purpose flour 2 large eggs 1/2 teaspoon salt 2 tablespoons water For filling 2 tablespoons unsalted butter, cut into pieces 1 small onion, chopped (1 / 2 cup) 1 (10-oz) box frozen artichoke hearts, thawed and patted dry 1 oz finely grated Parmigiano-Reggiano (1 / 2 cup) 1/3 cup chopped fresh flat-leaf parsley 1 large egg yolk 1/2 teaspoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon freshly grated nutmeg 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash) For assembly 1 tablespoon unsalted butter, cut into pieces 3 medium plum tomatoes, trimmed and cut into 1/4 inch dice (3 / 4 cup) 1/4 cup water 1/3 cup heavy cream 1 oz finely grated Parmigiano-Reggiano (1 / 2 cup) 1/4 teaspoon salt 1/4 teaspoon black pepper
Directions : View recipe directions on smittenkitchen.com
