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- For pasta:
- 4 cups all purpose flour, divided
- 3 large eggs
- 1tablespoon olive oil
- 1 teaspoon salt
- For filling:
- 2 eggs, lightly beaten
- 3 cups fresh ricotta, drained
- ½ cup fresh grated cotija cheese or parmesan
- ½ cup finely grated Monterey Jack cheese
- 2 roasted green chiles, seeded, peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- For sauce:
- 1 to 2 tablespoon olive oil (if using chiles or pepper flakes)
- 1 to 2 chile de arbol or 1 tablespoon crushed red pepper flakes (optional)
- 1 16 ounce jar of your favorite marinara sauce
- Garnish:
- Fresh, chopped cilantro or parsley or
- baby spinach leaves tossed in a light olive oil vinaigrette
View Full Recipe at Everyday Southwest
