| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This stuffing can be used for all types and shapes of stuffed pasta. The sauces vary according to the recipe.

Cheese Stuffing (Ripieno di Formaggio)

2/3 pound Roman ricotta
1 pinch of nutmeg (optional)
3 large eggs
3 tablespoons Parmigiano
Salt
Pepper

1. Sieve ricotta.
2. Beat the eggs in a bowl and, while beating, mix in the ricotta, Parmigiano, nutmeg, salt and pepper. If stuffing is too soft, add some breadcrumbs. Keep the stuffing in a cool place, for a few hours.

Makes ? servings.

Recipe courtesy of The Italian Trade Commission.