Fresh Herb and Cheese Ravioli Filling
This ravioli filling pairs mild ricotta with a little blue cheese, which adds a sharp, savory edge without taking over. Mozzarella gives the mixture body, and beaten egg holds everything together inside the pasta. Four tablespoons of chopped basil, chives, parsley and thyme keep it green and fresh. It comes together in one bowl with a fork and rests in the fridge while you roll the dough.
Instructions
Crack the eggs into a bowl and beat them until the yolks and whites are fully combined.
Add the ricotta or cottage cheese, the blue cheese and the mozzarella. Beat with a fork until the mixture is well blended and no large lumps of cheese remain.
Stir in the chopped basil, chives, parsley and thyme, then season with salt and pepper. Taste a small amount if you like, keeping in mind that blue cheese is already salty.
Cover the bowl and refrigerate the filling until your pasta dough is rolled out and ready to be filled.
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