Method:-

• Place all the ingredients in a bowl and mix well.

• Four Cheese Pasta Filling

• Serves 4



Ingredients:-

• 180ml/6fl.oz. Ricotta Cheese, sieved
• 50g/2oz Parmesan Cheese, grated
• 50g/2oz Pecorino Romano Cheese, grated
• 50g/2oz Blue Cheese e.g. Gorgonzola,
• 1 Egg
• 3 tbsp Freshly chopped Basil
• Black pepper



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Method:-

• Place all the ingredients in a bowl and mix well.
• Ricotta & Spinach Pasta Filling
• Serves 4



Ingredients:-

• 225g/8oz Fresh Spinach leaves, washed
• 100g/4 oz Ricotta Cheese
• 25g/1oz Freshly Grated Parmesan cheese
• 1 Egg
• A pinch of Nutmeg
• Salt and pepper



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Method:-

• Place the spinach in a large saucepan pan with only the water which is left clinging to the leaves.
• Cover, place over a medium heat and cook for a few minutes, shaking the pan vigorously from time to time, until the spinach has wilted.
• Drain well, squeezing as much water out of the leaves as possible then transfer to a chopping board and chop.
• Place the chopped spinach in a mixing bowl together with the and cheeses, egg, nutmeg, salt and pepper and mix well.
• Allow to cool before using.
• Mushroom and Prosciutto Filling
• Serves 4



Ingredients:-

• 3 tbsp Butter
• 1 Small Onion, finely chopped
• 1 Garlic Clove, crushed
• 225g/8oz Mushrooms, sliced
• 175g/6oz Prosciutto Ham, chopped
• 100g/4oz Grated Cheese, eg Pecorino Romano
• Mozzarella or Cheddar
• 1 Egg
• 1 tbsp Freshly Chopped Oregano
• Black Pepper



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Method:-

• Heat the butter in a medium sized frying pan over a medium heat, add the onion and garlic and sauté for 2-3 minutes.
• Add the mushrooms and continue to fry for a further 4-5 minutes, turning from time to time, until the mushrooms are browned and most of the liquid has evaporated.
• Allow the mixture to cool then transfer to a large mixing bowl, add the ham, cheese, egg, oregano and pepper and mix well.