Ingredients:

  • 30 oz (850g) Whole Milk Ricotta Cheese
  • 1 cup (115g) Grated Parmesan Cheese
  • 1/2 cup (50g) Grated Pecorino Romano Cheese
  • 1/4 cup (57g) Heavy Cream (optional)
  • 2 Large Eggs, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/4 cup Fresh Basil, finely chopped
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Garlic Powder (optional)

Instructions:

  1. In a large bowl, combine the ricotta cheese, Parmesan cheese, and Pecorino Romano cheese.
  2. Add the beaten eggs and heavy cream (if using) to the cheese mixture.
  3. Stir in the chopped parsley, basil, salt, pepper, nutmeg, and garlic powder (if using).
  4. Combine all the ingredients until they are evenly distributed and the filling is smooth.
  5. Give it a taste! Adjust the seasoning as needed.
  6. Cover the filling and chill for at least 30 minutes (or up to overnight). This helps the flavors meld together.
  7. Transfer the filling to a piping bag or Ziploc bag with the corner snipped off. Pipe the filling into the cooked manicotti shells.