Ingredients Jump to Instructions ↓

  1. 7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)

  2. 3 ounces Italian Fontina cheese, shredded (2/3 cup)

  3. 3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)

  4. 1/2 cup freshly grated Parmigiano-Reggiano cheese

  5. Salt and freshly ground pepper

  6. 1 large egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. 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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