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.