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
Drain the ricotta cheese. Combine all of the ingredients and mix well. [ Leone’s Italian Cookbook; Gene Leone; Harper & Row, 1987 ]