Name: Cheese Ravioli Filling
Ingredients: 1½ cups ricotta or cottage cheese; ¾ cup freshly-grated Parmigiano Reggiano; 2 tsp finely- chopped onion; 1 egg; 1½ tsp salt

Why it works: Cottage cheese and egg work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 601 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Cheese Ravioli Filling

Ingredients

Directions

Stir all the ingredients together in a bowl.
Set aside while you roll the dough.

Nutrition, whole recipe (rough)

394Calories

30 gProtein

20 gFat

20 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Ricotta Cheese	1/2 cup (124g) part-skim	174
Cottage Cheese	1/2 cup (113g) 2%	98
Egg	1 large egg (50g)	78
Onion	1 medium (110g)	44
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Cottage cheese + eggtop 15% of all pairs

Smell alikemoderate

Cooked together601 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Cottage cheese + oniontop 16% of all pairs

Smell alikemoderate

Cooked together391 recipes

Shared aroma: ethyl butyrate (apple, fruity).
Onion + eggtop 34% of all pairs

Smell alikelow

Cooked together23,333 recipes

Shared aroma: 2,4-decadienal (seaweed).

Onion and egg barely smell alike, yet cooks put them together in 23,333 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ricotta or cottage cheese: Forms the creamy body of the filling and adds moisture.
Parmigiano reggiano: Adds a salty, savory flavor and firms the filling as it dries.
Egg: Binds the filling so it holds its shape inside the pasta.