My mother got a similar recipe from her mother, and my sister and I got it from our mom. My two nephews and four daughters also make this every easter - even though some of them are doing it in dorm kitchens. I add 6 or 7 hard cooked eggs chopped fine (with a potato masher) and use 1/2 lb pepperoni and 1/2 lb hard salami and 1 lb whole milk mozzerella in 1/4 in dice to 2 raw eggs and 2 lbs ricotta. Salting it to taste before cooking goes a long way to making it flavorful. As another person said, the pepperoni gives it a pop.

Reviewed On: Apr. 11, 2009