4 cheese ravioli recipe

Written ByJenny Smyth Posted on
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The Best 4 cheese ravioli recipe

I’m so excited to share with you my family’s favorite 4 cheese ravioli recipe, passed down from my Italian grandmother. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

The combination of four different cheeses creates a rich and creamy sauce that coats the tender pasta beautifully. I love how this recipe brings everyone together, whether it’s a weeknight dinner or a special occasion.

My kids can’t get enough of the cheesy goodness, and my husband always asks for seconds (and sometimes thirds!) I’ve even served this at family gatherings and potlucks, and it’s always a hit.

Not only is this recipe tasty, but it’s also relatively healthy compared to other rich pasta dishes. The four cheeses add plenty of flavor without adding too much extra fat.

Plus, using fresh herbs like parsley and basil adds a bright and fresh taste that complements the cheese perfectly. I’ve experimented with different types of cheese over the years, but this combination remains my favorite.

It’s the perfect blend of creamy brie, tangy parmesan, mild mozzarella, and nutty gorgonzola. I’ve tried making this recipe with store-bought cheese mixes, but nothing beats the flavor of using individual blocks of cheese.

Four Cheese Ravioli

4.8 from 643 votes

Homemade ravioli stuffed with a blend of ricotta, mozzarella, parmesan, and fontina cheeses. Served with a simple butter and sage sauce for a comforting Italian meal.

Prep Time45 mins
Cook Time5 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta Dough

2 cups all-purpose flour
3 large eggs
1 tablespoon olive oil
1/2 teaspoon salt

For the Cheese Filling

1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup shredded fontina cheese
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg

For the Sauce

4 tablespoons unsalted butter
8 fresh sage leaves
Salt to taste

👨‍🍳Directions

1Make the pasta dough: On a clean surface, mound the flour and create a well in the center.
2Crack the eggs into the well, add olive oil and salt.
3Use a fork to gradually incorporate the flour into the eggs until a shaggy dough forms.
4Knead the dough for 8 to 10 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
5Prepare the filling: In a medium bowl, combine ricotta, mozzarella, parmesan, fontina, egg yolk, salt, pepper, and nutmeg.
6Stir until well blended.
7Cover and refrigerate until ready to use.
8Roll the pasta: Divide the rested dough into 4 pieces.
9Keep unused pieces covered.
10Roll one piece through a pasta machine on the thickest setting, then fold and roll again.
11Continue rolling through progressively thinner settings until you reach the second-to-last setting.
12The sheet should be thin enough to see your hand through but not tearing.
13Assemble the ravioli: Lay a pasta sheet on a lightly floured surface.
14Place teaspoon-sized mounds of filling about 2 inches apart in a row.
15Brush water around each mound.
16Lay a second pasta sheet on top and press gently around each mound to seal, pushing out air.
17Cut between mounds with a ravioli cutter or knife to form individual ravioli.
18Press edges firmly to seal.
19Repeat with remaining dough and filling.
20Cook the ravioli: Bring a large pot of salted water to a rolling boil.
21Carefully drop ravioli in batches (about 8 to 10 at a time) and cook for 2 to 3 minutes until they float to the surface and are tender.
22Remove with a slotted spoon and set aside.
23Make the sauce: In a large skillet over medium heat, melt the butter until it foams.
24Add the sage leaves and cook for 1 to 2 minutes until the butter is lightly browned and fragrant.
25Add the cooked ravioli to the skillet and gently toss to coat.
26Season with salt and serve immediately.

🔧Equipment

Mixing bowls
Fork or whisk
Plastic wrap
Rolling pin or pasta machine
Ravioli cutter or knife
Large pot
Slotted spoon
Large skillet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 180mg🧂Sodium: 620mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 20g

📝Notes

For a richer sauce, add a splash of heavy cream to the browned butter. Ravioli can be frozen on a baking sheet before cooking, then transferred to a freezer bag for up to 1 month.

Watch Video Of How Four Cheese Ravioli Works

This 4 cheese ravioli recipe is a staple in our household for good reason – it’s easy to make, delicious, and perfect for any occasion. The combination of four different cheeses creates a rich and creamy sauce that coats the tender pasta beautifully.

For storage ideas, consider freezing individual portions after cooking and reheating them when needed. You can also refrigerate leftover ravioli for up to three days before reheating in an oven or microwave-safe dish until heated through.

❓ Frequently Asked Questions About Four Cheese Ravioli

Q: What type of pasta should I use for this recipe?

A: For this recipe, I recommend using fresh or high-quality dried ravioli sheets that can hold up to the rich cheese sauce. Avoid using low-quality or old pasta sheets as they may not cook evenly or hold their shape properly.

Q: Can I use a different type of cheese instead of brie?

A: While you can experiment with other cheeses, keep in mind that each type will change the flavor profile of the dish. Brie adds a creamy texture and mild flavor that complements the other cheeses nicely. If you choose to substitute with another cheese, start with a small amount and taste as you go to ensure the flavor balance works for you.

Q: How do I prevent the ravioli from becoming too soggy with the cheese sauce?

A: To avoid sogginess, cook your ravioli al dente and then toss it with the cheese sauce immediately after cooking. This will help the pasta retain its texture while still absorbing enough sauce to coat it evenly.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the cheese sauce ahead of time by combining all ingredients except for the parmesan cheese in an airtight container in the refrigerator for up to 24 hours before serving.

Q: What if I don’t have gorgonzola on hand?

A: While gorgonzola adds a unique flavor to this recipe, you can omit it if you don’t have it on hand or prefer not to use it. Simply reduce or omit one block of gorgonzola from your total cheese amount.

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