Cheese Stuffing (Ripieno di Formaggio)
This stuffing can be used for all types and shapes of stuffed pasta.
2/3 pound Roman ricotta
1 pinch of nutmeg (optional)
3 large eggs
3 tablespoons Parmigiano (Parmesan)
- Sieve ricotta.
- 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 bread crumbs. Keep the stuffing in a cool place, for a few hours.
Makes about 2 cups stuffing.
Recipe courtesy of The Italian Trade Commission.