Ricotta Cheese Filling (Recipe)

Ravioli being filled



The most important thing about this recipe is the selection you make when buying the Ricotta cheese.


Find a Ricotta that is not bound up with lots of starches or gums to tie up moisture.  The Ricotta should be whole milk and drained properly in a colander in the refrigerator, overnight if possible.  Important to also note that you must use flat Italian parsley  not the curly kind as well as good quality Imported Parmesan and Romano.

This recipe does not have salt but will get its saltiness from the grated Romano and Parmesan Cheese.  If Romano is too assertive then only use Parmesan Cheese.

Use this recipe for your Ravioli, Manicotti and Lasagna filling. Also great to stuff chicken breasts with!

Ricotta Cheese Filling print version


3 1/2 cups Whole Milk Ricotta Cheese (drained well)

2 cups fine grated Whole Milk Mozzarella cheese

1/4 cup fresh chopped Italian Parsley OR 1/8 cup Pesto

1/8 cup grated Parmesan Cheese

1/8 cup grated Romano Cheese

1 large egg

fresh ground black pepper to taste


Combine all ingredients in a bowl and mix well till smooth, season and refrigerate for 1 hour before using if possible.

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Ravioli alla Ricotta - Ricotta Cheese Ravioli (Recipe)

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I just look at that picture and fear comes into my mind, the fear that my brother will get more than me! We all waited for the call to the table! There were so many Raviolis on the bed that we had to hang up our coats!