Ingredients:

  • 15 oz whole milk ricotta cheese, strained
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Romano
  • 1 large egg, lightly beaten
  • 2 tbsp fresh basil, finely minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp freshly grated nutmeg

Instructions:

  1. Line a fine-mesh strainer over a bowl and add the ricotta. Press gently with the back of a spoon to release excess whey and let it sit for 10 minutes.
  2. In a medium bowl, combine the drained ricotta with the Parmesan, Pecorino, and beaten egg.
  3. Fold in the minced basil, salt, pepper, and nutmeg using a rubber spatula until the color is uniform and herbs are evenly distributed.
  4. Transfer the mixture to an airtight container and refrigerate for 30 minutes to stabilize the fats before stuffing.