Shapes:
Sauces:
Ingredients
- 10 ounces (300 grams) full-fat ricotta, drained if needed
- 4 ounces (115 grams) fresh mozzarella, cut into ½-inch cubes
- 2 ounces (55 grams) grated Fontina
- 1½ ounces (45 grams) finely grated Parmigiano-Reggiano
- Kosher salt and freshly ground black pepper
Directions
- Add the cheeses and a generous pinch of salt and pepper to the bowl of a food processor. Pulse until smooth, 30 to 60 seconds, scraping down the side of the bowl as needed.
- Adjust seasoning to taste.
- Transfer the filling to a bowl or piping bag and refrigerate until ready to use.