This filling can be used for all types and shapes of stuffed pasta. The sauces vary according to the recipe.
2/3 pound Roman ricotta
1 pinch of nutmeg (optional)
3 large eggs
3 tablespoons Parmigiano
Salt
Pepper
Sieve ricotta.
Beat the eggs in a bowl and, while beating, mix in the ricotta, Parmigiano, nutmeg, salt and pepper. If stuffing is too soft, add some breadcrumbs. Keep the stuffing in a cool place, for a few hours.