CHEESE FILLING
About 2 ¼ cups
A perfect, simple filling for dried pastas such as manicotti or jumbo shells as well as for fresh stuffed cannelloni, ravioli, or tortellini. If you like, add some finely chopped prosciutto or fresh herbs such as oregano, marjoram, or thyme. Pasta stuffed with this filling is perfect with tomato sauces, Pesto, or Hearty Beef Ragu.
Mix together in a medium bowl until thoroughly combined:
- 15 ounces ricotta
- ½ cup grated Parmesan (2 ounces)
- 2 large eggs
- 2 tablespoons minced parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- (¼ teaspoon grated or ground nutmeg)
Chill until ready to use. The filling can be covered and refrigerated for up to 2 days.