Category: Side Dish
Cuisine: Italian
2 cups whole-milk ricotta (1 pound)
2 large eggs lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 ounces) divided
1/4 teaspoon grated nutmeg
1 1/4 cups all-purpose flour
1/2 stick unsalted butter
1 (2-inch) rosemary sprig
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