Ricotta and Goat Cheese Ravioli Filling

Adapted from Lidia’s Family Table

Enough for 20 raviolo grande

6 oz. fresh, whole-milk ricotta, well drained

6 oz. fresh, creamy goat cheese

2 tbsp extra virgin olive oil

3 oz. fresh mozzarella, cut into ¼” cubes

½ tsp or more kosher salt

½ tsp or more coarsely ground pepper

Combine the ricotta with the goat cheese.  Scoop a scant tablespoon of the cheese mixture, shape it into a ball and then place on the dough strip.  Press a shallow well in the top of the cheese ball and fill with drops of olive oil.  Press two or three mozzarella cubes into cheese ball.  Sprinkle with a good pinch of salt and pepper.