From Delmontes@aol.com Sun Apr 23 16:51:02 1995
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Date: Sun, 23 Apr 1995 16:52:40 -0400
From: Delmontes@aol.com
Message-Id: <950423165238_93388799@aol.com>
To: kim@newton.physics.drexel.edu
Subject: Cheese Ravioli Filling
Content-Length: 652
Status: RO

I saw you request several weeks ago, but have not had a chance to send a
reply until now. Try this and see if you like it. I'd appreciate it if you
would let me know whether you do or not. Thanks.

Tony Delmonte
Viera, Florida

                     Cheese Ravioli Filling

1 Lb Whole Milk Ricotta Cheese
2 Eggs
1 Teaspoon garlic powder
1/2 cup grated parmesan cheese
1 Tablespoon coarse ground black pepper
1/3 cup chopped fresh parsley

Place all ingredients in a large mixing bowl. Mix well until
blended and smooth. Chill in refrigerator for at lease 1 hour
before filling ravioli. The same filling can be used for
Manicotti or large pasta shells.