Servings:8 | Calories:191 | Total Fat:16g | Chol:72mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 16g
25 %
Sat Fat 10g
50 %
Total Carb 2g
1 %
Fiber 0g
0 %
Sugars 0g
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Cholesterol 72mg
24 %
Sodium 646mg
27 %
Protein 11g
22 %
Calories:
37% Pecorino Romano
26% Unsalted butter
25% Ricotta
9% Others combined
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
4 tablespoons unsalted butter, divided 1 cup (8 ounces) fresh ricotta 1 egg 2 tablespoons finely chopped fresh flat-leaf parsley 4 or 5 large fresh basil leaves 1/4 to 1/2 teaspoon sea salt, plus more for pasta water Salt 1 1/2 cups freshly grated Pecorino Romano 1 ball fresh mozzarella, drained and sliced
Directions : View recipe directions on foodnetwork.com
