Sausage and Ricotta Cappellacci | Charlotte Fashion Plate

Ingredients

• 260 grams 00 flour
• 2 whole eggs
• 3 egg yolks
• Additional flour or semolina flour for dusting
• 1 pound hot sausage links, casings removed
• 16-ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 8 fresh basil leaves
• 1 egg
• 2 pounds Campari tomatoes
• 2 tablespoons olive oil
• 3 garlic cloves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 torn fresh basil leaves
• 1/3 cup heavy cream
• ladle of starchy pasta water