Ingredients:
1 teaspoon olive oil 1 garlic clove, minced 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup (2 ounces) shredded Romano cheese 3/4 cup cottage cheese 1/4 cup 1% low-fat milk (I drizzle it in last because I put just enough in to give it the right consistency: thick and a little creamy) 1/2 teaspoon dried oregano 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper Optional: add 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Preparation:
Heat oil in a small skillet over medium-high heat. Add garlic, and saute 1 minute. Take it off the heat and put the garlic in a separate container to stop the cooking.
Place garlic, mozzarella cheese, Romano cheese, cottage cheese, milk, oregano, nutmeg, and pepper (and the optional spinach if you go this route) in a food processor; pulse until well-blended.
Use this filling in homemade pasta of course! Put it all in a baggy, refrigerate until ready to use. Once you have your pasta rolled out place once long row of pasta on a clean surface and put about a tablespoon to 1 1/2 tablespoons of the filling spaced far enough apart to seal and cut in between. Bring some salted water to a boil, drop these bad boys in and cook until they float.