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