Homemade Four Cheese Ravioli
Recipe information
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Cooking:
45 min.
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Servings per container:
4
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Source:

Ingredients for - Homemade Four Cheese Ravioli

1. All-purpose flour - 2 cups
2. Salt - 1 pinch
3. Eggs - 2
4. Water - 1 ½ tablespoons
5. Olive oil - 1 teaspoon
6. Ricotta cheese - 1 (8 ounce) container
7. Cream cheese, softened - 1 (4 ounce) package
8. Shredded mozzarella cheese - ½ cup
9. Shredded provolone cheese - ½ cup
10. Egg - 1
11. Dried parsley - 1 ½ teaspoons
12. Olive oil - 2 tablespoons
13. Garlic, crushed - 2 cloves
14. Prepared basil pesto sauce - 3 tablespoons
15. Heavy cream - 2 cups
16. Grated Parmesan cheese - ¼ cup
17. Marinara sauce - 1 (24 ounce) jar
18. Egg - 1
19. Water - 1 tablespoon

How to cook deliciously - Homemade Four Cheese Ravioli

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

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.

10. Stage

Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.

11. Stage

To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce. Carson's Mommy