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.

One Response to Ricotta Mixture For Lasagne and Ravioli

  1. Pingback: Not So Traditional Lasagne | Camille Cooks For You

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