Cheese Stuffing for Pasta 2/3 pound Roman ricotta 1 pinch of nutmeg (optional) 3 large eggs 3 tablespoons Parmigiano Salt Pepper - Sieve ricotta.
- Beat the eggs in a bowl and, while beating, mix in the ricotta, Parmigiano, nutmeg, salt and pepper.
- If stuffing is too soft, add some breadcrumbs.
- Keep the stuffing in a cool place, for a few hours
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