Sunday Delight | A Recipe by Ben Lee

Ingredients

• 2 lb. flour
• 1c canola oil
• Water
• 4.5 lb ricotta
• Zest of 4 lemons
• 2 cups parmesan
• 1 egg
• 1pt picked parsley
• 1qt picked basil
• ½ ptpicked tarragon
• 1ptpicked mint
• 1qt spinach
• 1 clove garlic
• 2 anchovy fillet
• 1tspdijon mustard
• 1/4c extra virgin olive oil
• 14 agnolotti
• 3oz shrimp
• ½ oz pine nuts
• ½ oz pansito
• ½ oz butter
• 1.25oz pesto
• ¼ oz grated parmesan