Ripieno Di Formaggio


2/3 lb. Roman ricotta
1 pinch of nutmeg (optional)
3 eggs
3 tbs. Parmigiano

How to make the RIPIENO DI FORMAGGIO – Cheese Stuffing:

Sieve ricotta. Beat the eggs in a bowl and, while beating, mix in the ricotta, Parmigiano, nutmeg, salt and pepper. If stuffing is too soft, add some breadcrumbs. Keep the stuffing in a cool place, for a few hours.

This stuffing can be used for all types and shapes of stuffed pasta. The sauces vary according to the recipe.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at