Shapes:
Sauces:
Ingredients
- 16 ounces (450 grams) full-fat ricotta, drained if needed
- 2 ounces (55 grams) finely grated Parmigiano-Reggiano, plus more to taste
- 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 very smooth, 30 to 60 seconds, scraping down the side of the bowl as needed.
Adjust seasoning to taste—don’t be shy with the salt; it’ll bring out the ricotta’s mild sweetness. Transfer the filling to a bowl or piping bag and refrigerate until ready to use.