Cheese Ravioli Filling
This is a simple cheese filling for homemade ravioli, mixed in one bowl in a couple of minutes. Ricotta gives it a soft, milky body, while freshly grated Parmigiano Reggiano adds salt and a sharp, nutty edge that pre-grated cheese rarely matches. The egg binds the mixture so it holds its shape inside the pasta, and a small amount of minced onion adds a quiet savory note. Make it while the dough rests.
Instructions
Put the ricotta or cottage cheese in a mixing bowl and add the grated Parmigiano Reggiano, the chopped onion, the egg and the salt.
Stir everything together until the mixture is evenly combined and the egg is no longer visible as separate streaks.
Leave the filling in the bowl while you roll out your pasta dough, then spoon it onto the dough when you are ready to shape the ravioli.
Make it personal.
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