2 cartons (15-16 oz.) ricotta cheese
1/2 c. grated romano cheese
2 egg yolks (1 per lb. of ricotta)
4 tbsp. sugar (2 tbsp. per lb of ricotta)
3 – 4 tbsp. chopped flat leaf parsley
1/4 – 1/2 tsp cinnamon
Mix all ingredients thoroughly by hand. Can be used as a ravioli filling or, as I have often done, used as filling for lasagna, manicotti, and stuffed shells as well. Very, very versatile.