15 oz ricotta
3-4 pequillo peppers, chopped
red pepper flakes to taste
chives, chopped
opt feta cheese
1 egg
1/4-1/3 cup Romano and/or parmesan
1/2 cup mozzarella
salt and pepper
chopped parsley
Blend all together.
Thank you to Patty Foust for recipe from Gardiner, Mt