Ricotta Mixture For Lasagne and Ravioli

3          Pounds Whole Milk Ricotta, Drained

3          Large Eggs, Lightly Beaten

¾         Cup Grated Parmigiano Reggiano

1          Cup Shredded Whole Milk Mozzarella

¼         Cup Finely Chopped Fresh Italian Parsley

¼         Cup Finely Chopped Fresh Basil

1          Teaspoon Fine Sea Salt

½         Teaspoon Freshly Ground Black Pepper

 In a large bowl combine all ingredients and blend together thoroughly.

The mixture can be made several hours in advance and stored, covered with plastic wrap, until ready to use.

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