1 lb whole milk ricotta
1 1/2 cups shredded mozzarella
1 cup grated parmesan
1/2 teaspoon grated nutmeg (optional)
salt and pepper to taste
6 egg yolks (or 3 whole eggs)
Combine the ricotta, mozzarella and parmesan. Add nutmeg, if using, and salt and pepper. Adjust seasoning to taste. Add the yolks and stir until thoroughly combined.