Naked Pasta: Make This Gnudi Marinara

Ingredients

• 2 pounds fresh ricotta
• 2 large eggs
• 2 1/2 ounces Pecorino Romano
• 2 teaspoons sea salt
• 1/2 teaspoon freshly ground white pepper
• 1 1/2 cups flour
• Additional flour for tossing
• freshly grated parmesan
• 2 8-ounce cans peeled whole tomatoes
• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped sweet onions
• 1/2 cup peeled, chopped carrots
• 1 tablespoon finely chopped garlic
• 1/2 cup dry red wine
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup chopped fresh basil
• 1/2 cup chopped Italian parsley