Ingredients
- ½ cup fresh parsley, minced
- ½ cup freshly grated Parmesan cheese
- ½ lb. shredded full milk mozzarella
- 1 lb. full milk Ricotta
- ¼ teaspoon ground nutmeg (optional)
Directions
1. In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg). |
2. Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling. |
3. If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone! |