I first came up with a ricotta cheese filling for stuffing manicotti, but since discovering that making my own pasta is now the ONLY way I want to serve pasta dishes to my guests, I’m finding that it’s delicious in ravioli as well.
There’s something I just love about the flavors of ricotta cheese and tomato sauce together. They are sort of opposites—one smooth and creamy, the other tangy and slightly sweet—but together they rock!
I’ve been working on the right mixture of ingredients in this filling. I’ve even tried nutmeg and black pepper, but found that they complicated the pure flavor of the cheese mixture. I’ve also switched from parsley to spinach because I think it gives it a sweeter, more mellow flavor with the cheese. The real key to this recipe is using a good parmesan cheese. I like Parmigiano-Reggiano.
All in all, the ingredients in this recipe are pretty simple, but the result is a great combination of flavors.
Ricotta Cheese Filling
Print recipeIngredients
- 1 Pound Ricotta Cheese
- 1/4 Cup Mozzarella (shredded)
- 1/4 Cup Parmesan (grated)
- 1/4 Cup Spinach (finely chopped)
- 1 Large Egg
- 1/2 Teaspoon Salt
Directions
|
Place all ingredients in a medium bowl. |  |
|
Mix all ingredients together. Before using store in an airtight container in the refrigerator for at least one hour. |  |
