Torta Di Pasqualina

Name: Torta Di Pasqualina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 1 egg yolk and 1 Tbsp milk for the egg wash; 5 larges eggs; 59 milliliters fresh ricotta; 2 Tbsps light cream; 59 milliliters olive oil; 1 Tbsp dried oregano; 237 milliliters grated Pecorino-Romano cheese; 10 servings pepper; 2 sheets puff pastry (one package of Pepperidge Farm frozen puff pastry contains two sheets); 10 servings salt; 3 Tbsps sweet cream butter - divided into 1/2 Tbsp pieces to be placed - gently, people - atop the egg yolks; 2 kilograms Swiss Chard, approximately 5 bunches, well-rinsed, and stems removed

You can never have too many main course recipes, so give Torta Di Pasqualinan a try. This recipe makes 10 servings with 479 calories, 14g of protein, and 34g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pepper, ricotta, puff pastry, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light cream you could follow this main course with the Cream Scones as a dessert.