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Ingredients
- 500ml fresh dairy cream (35%)
- 250g grated Pecorino Romano Cheese
- 5g freshly ground black pepper
Instructions
Heat the cream in a small pan until it reaches 70°C.
Add Pecorino cheese and mix until it becomes well blended and smooth consistency.
Finally add the ground black pepper and mix well.
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.
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30 min
