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Ingredients
Pastateig
- 300 g Mehl und etwas mehr für die Arbeitsfläche
- 3 Eier
- 1 EL Olivenöl, nativ
Pesto
- 20 g Parmesan in Stücken (2-3 cm)
- 20 g Pecorino Romano in Stücken (2-3 cm)
- 150 g Rucolablätter gewaschen und getrocknet
- 10 g Walnüsse, enthülst
- 10 g Pistazien, ungeschält, ungesalzen
- 1 Knoblauchzehe (optional)
- 80 g Olivenöl, nativ bereits in eine Kanne eingewogen
- 100 g frischer Ricotta
- Nutrition
- per 1 Portion
- Calories
- 634 kcal / 2653 kJ
- Protein
- 21 g
- Fat
- 36 g
- Carbohydrates
- 60 g
- Fibre
- 3 g
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