| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pasta, Italian |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Ricotta cheese |
| 3/4 |
lb |
Mozarella cheese, diced |
| 3 |
|
Eggs, lightly beaten |
| 2 |
tb |
Butter |
| 2 |
tb |
Freshly grated Parmesan cheese |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Black pepper |
INSTRUCTIONS
Drain the ricotta cheese. Combine all of the ingredients and mix well.
[ Leone's Italian Cookbook; Gene Leone; Harper & Row, 1987 ]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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