Fresh Herb and Cheese Filling

Gather and finely chop all fresh herbs such as parsley, basil, and chives, removing any tough stems before chopping.

In a large mixing bowl, combine the fresh cheeses such as ricotta, mascarpone, or grated Parmigiano-Reggiano, mixing them together until smooth and well blended.

Add the finely chopped fresh herbs to the cheese mixture and stir thoroughly to distribute them evenly throughout.

Crack the eggs into the cheese and herb mixture, then beat them in gently until the filling comes together into a cohesive, slightly firm consistency.

Season the filling generously with salt and freshly ground black pepper, tasting as you go to adjust the seasoning to your preference.

Cover the bowl tightly with plastic wrap and refrigerate the filling to allow the flavors to meld and the mixture to firm up slightly.

Remove the filling from the refrigerator and give it a final stir before using it to stuff your chosen pasta such as ravioli, tortellini, or cannelloni.