Ingredients
- 1 1/4 cups water, for pasta dough
- 2 pounds all-purpose flour
- 2 pounds ricotta
- 5 ounces Parmesan
- 2 whole eggs
- 2 ounces marjoram leaves*
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 14 ounces canned peeled tomatoes
- 3 tablespoons chopped basil leaves
- 1-ounce butter
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