1/2 lb ricotta cheese |
1 1/3 oz |
n/a
|
|
2 lb fresh spinach, steamed lightly, and liquid squeezed out |
5 1/3 oz |
$3.99 per pound
|
$1.33 |
1/4 c. grated Parmesan cheese |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
1/2 tsp black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
1/4 tsp grated nutmeg |
0.04 teaspoon |
n/a
|
|
2 Tbsp. finely chopped fresh parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
1 x egg, slightly beaten |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
2 clv garlic, finely chopped |
1/3 garlic garlic |
$4.00 per pound
|
$0.01 |
1Â 1/2 lb plum tomatoes, pureed in blender |
1/4 lb |
$1.99 per pound
|
$0.50 |
1 Tbsp. tomato paste |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
1/2 tsp fresh rosemary or possibly 1/4 tsp dry |
0.08 teaspoon |
$2.59 per 1 1/4 ounces
|
$0.01 |
1Â 1/2 Tbsp. butter |
3/4 teaspoon |
$3.99 per 16 ounces
|
$0.03 |
3 Tbsp. pine nuts or possibly sunflower seeds |
1 1/2 teaspoons |
$6.59 per 2 1/4 ounces
|
$0.44 |
Total per Serving |
$2.59 |
Total Recipe |
$15.54 |