Ripieno di Formaggio

Cheese Stuffing

2/3 lb. Roman ricotta
1 pinch of nutmeg (optional)
3 eggs
3 tbs. Parmigiano
salt
pepper

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 breadcrumbs. Keep the stuffing in a cool place, for a few hours.

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