Ingredients:

  • 15 oz (425g) whole milk ricotta cheese
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (25g) freshly grated Pecorino Romano
  • 1 large (50g) egg, lightly beaten
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) black pepper
  • 1 pinch (0.5g) ground nutmeg

Instructions:

  1. Place the ricotta cheese in a fine-mesh strainer set over a bowl for 15–30 minutes. Use a spoon to gently press the cheese, allowing excess whey to drip away until the cheese looks thick and pasty.
  2. In a medium mixing bowl, combine the drained ricotta, grated Parmesan, and Pecorino Romano. Stir using a spatula until the cheeses are fully integrated and the mixture looks homogenous.
  3. Fold in the beaten egg, chopped parsley, salt, pepper, and nutmeg. Mix gently until the egg is fully absorbed; the final texture should be smooth, non-runny, and hold its shape when scooped.