Back
Back
Ingredients
- 100g Buffalo mozzarella
- 200g Stracciatella
- 30g Ricotta
- 100g grated Parmiggiano Reggiano
- 1g of salt
Instructions
Finely chop the buffalo mozzarella.
In a bowl, combine the chopped mozzarella, stracchiatella, grated parmesan cheese, and salt.
Mix everything until well combined.
Transfer the filling mixture into a piping bag for easy filling of ravioli or other pasta shapes and refrigerate to let it set before using.
30 min
