Ingredients
- 2 poireaux
- 280 g d'eau
- 2 œufs
- 150 g de ricotta
- du poivre moulu
- 1 pincée de noix de muscade en poudre
- 2 c. à café d'herbes de Provence déshydratées
- 300 g de farine d'épeautre
- ½ c. à café de sel
- 2 c. à soupe d'huile d'olive
- 40 g de vin blanc
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