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.