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How to Make Homemade Four Cheese Ravioli - A Step-by-Step Guide

Homemade Four Cheese Ravioli is a classic Italian dish that oozes comfort and flavor with every bite. This recipe is perfect for anyone who loves the rich, creamy goodness of cheese and the satisfaction of creating something from scratch. Whether you're a seasoned pasta maker or a newbie in the kitchen, making your own ravioli is a fun and rewarding culinary experience that will leave you feeling like a true Italian nonna or nonno.

This recipe will guide you through the process of mak...

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Ingredients

  • 2 cups all-purpose flour
  • 1 pinch salt
  • 2 eggs
  • 1 ½ tablespoons water
  • 1 teaspoon olive oil
  • 1 (8 ounce) container ricotta cheese
  • 1 (4 ounce) package cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded provolone cheese
  • 1 egg
  • 1 ½ teaspoons dried parsley
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 tablespoons prepared basil pesto sauce
  • 2 cups heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 (24 ounce) jar marinara sauce
  • 1 egg
  • 1 tablespoon water

Information

  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 20 ravioli

  • Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
  • Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
  • Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
  • Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
  • Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.
  • To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

    • Nutrition

    1270 cal.

    • Total Fat: 89g
    • Saturated Fat: 47g
    • Cholesterol: 407mg
    • Sodium: 1359mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 7g
    • Total Sugars: 16g
    • Protein: 38g
    • Vitamin C: 6mg
    • Calcium: 710mg
    • Iron: 6mg
    • Potassium: 937mg

    Categories

    Pasta recipes
    Italian recipes
    Vegetarian recipes
    Cheese recipes
    Homemade recipes