Ricotta & pesto filled scarpinocc | Yealands

Ricotta & pesto filled scarpinocc | Yealands

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Ingredients

  • 400g 'OO' flour (plain flour will work too)
  • 228g eggs
  • 250g ricotta
  • 1/2 cup parmesan, finely grated
  • 12-3 tbsp basil pesto
  • Zest of small lemon
  • 1 tbsp lemon juice
  • 400g courgettes, sliced into 3mm slices, plus extra for raw ribbons
  • 1/4 cup pine nuts, toasted
  • 80g unsalted butter, cubed

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