4 CHEESE RAVIOLI

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Categories     Cheese

Yield 40 ravioli

Number Of Ingredients 6

3/4 cup Well-drained fresh cow's-milk ricotta
2/3 cup Italian Fontina cheese, shredded
1/2 cup fresh mozzarella, cut into 1/4-inch dice
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 large egg, lightly beaten

Steps:

  • In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.

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