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Homemade Four Cheese Ravioli
Homemade Four Cheese Ravioli
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Indulge in cheesy homemade ravioli with ricotta, mozzarella, and provolone filling, served with a flavorful pesto cream sauce.
Ingredients:
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 pinch salt
  • 1 (8 ounce) container ricotta cheese
  • 0.5 cup shredded mozzarella cheese
  • 0.5 cup shredded provolone cheese
  • 1 tablespoon grated Parmesan
  • 1.5 teaspoons dried parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • cold water, for sealing
  • 2 tablespoons olive oil
  • 3 tablespoons prepared basil pesto sauce
  • 0.25 cup grated Parmesan cheese
  • 1 (24 ounce) jar marinara sauce
Instructions:
  • Prepare your mise en place.
  • Start by creating a mound of flour on your work surface and then make a well in the center. Add eggs, olive oil, and salt into the well and beat it together with a fork.
  • Gradually combine egg mixture into flour using a fork or your fingers, working from the center out. Use your other hand to stabilize the flour mound. Then, press in the remaining flour with your hands until a shaggy dough forms.
  • Work dough until it feels like supple modeling clay, about 8 to 10 minutes, bouncing back when poked. Wrap it in plastic wrap and rest at room temperature for at least 30 minutes or up to 2 hours.
  • Combine ricotta, mozzarella, provolone, parmesan, egg, parsley, salt, and pepper in a bowl and mix until well combined to create the ravioli filling. Set it aside.
  • Divide the dough into 4 equal portions and wrap each in plastic wrap. Take one portion at a time and flatten it to about 1/3½-inch thickness. Using a pasta machine on the widest setting, roll the dough through. Fold the dough in thirds, similar to a letter, and roll it through the machine again on the same setting, folded edge first. Repeat the folding and rolling process once more. Continue rolling the pasta through each progressively smaller setting twice until the dough is thin enough for you to see your hand outline through it. If you don't have a pasta machine, roll the dough with a rolling pin on a floured surface until it's thin enough to see your hand outline, about 1/32-inch thick.
  • Cut the dough sheet in half crosswise. Place teaspoonfuls of ravioli filling 1 inch apart on one half. Lightly brush water around the filling using your fingertip or pastry brush.
  • Cover the filling with the remaining half of the dough and gently press around each portion to remove air and create a perfect seal.
  • Cut the mounds into squares using a sharp knife or pizza wheel (about 2- to 2 ½-inches each). Place the ravioli on a baking sheet lightly dusted with flour. Repeat the rolling and shaping process with the remaining 3 dough portions.
  • For the sauce: In a large skillet over medium heat, warm olive oil. Add garlic and pesto sauce, cook while stirring constantly for about 1 minute until fragrant. Pour in heavy cream and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from heat and keep warm.
  • Warm the marinara sauce in a small saucepan over medium-low heat, stirring occasionally, until heated through, for approximately 5 minutes.
  • 1. Bring a large pot of salted water to a strong boil. Cook the ravioli in batches until they float to the top and the filling is hot, about 4 to 6 minutes. Drain thoroughly.
  • Divide the ravioli equally among four warmed serving bowls. Top with marinara sauce and drizzle cream sauce over the top.

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