four cheese ravioli recipe

Written ByJenny Smyth Posted on
four cheese ravioli recipe
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The Best four cheese ravioli recipe

I’m so excited to share this four cheese ravioli recipe with you all today. I’ve been making this dish for years, and it’s always a hit with my family and friends. The combination of four different cheeses – Parmesan, mozzarella, ricotta, and gorgonzola – creates a rich and creamy sauce that’s simply divine.

When I first started making this recipe, I was inspired by the Italian tradition of using multiple cheeses in pasta fillings. I experimented with different combinations and settled on this particular blend that I think is perfect. The Parmesan adds a sharp, salty flavor, while the mozzarella provides a creamy texture.

The ricotta adds a subtle sweetness, and the gorgonzola gives it a tangy kick. It’s a match made in heaven, if you ask me! I love serving this dish at family gatherings or special occasions because it’s just so impressive.

And the best part is that it’s actually quite easy to make – just be sure to use fresh pasta sheets or make your own from scratch for the best results. My kids adore helping me roll out the dough and stuff it with the cheese mixture – it’s become a fun little tradition for us. And let’s not forget about the health benefits of this dish – with all those cheeses, you’d think it would be heavy, but actually, it’s quite light and refreshing compared to other pasta dishes.

Plus, you can easily customize it to suit your dietary needs by using whole wheat pasta or substituting some of the cheese with lower-fat options.

Four Cheese Ravioli with Tomato Basil Sauce

Four Cheese Ravioli with Tomato Basil Sauce

4.5 from 932 votes

Homemade ravioli filled with a creamy blend of ricotta, mozzarella, parmesan, and fontina cheeses. Served with a simple tomato basil sauce, this dish is a comforting and elegant meal.

Prep Time45 mins
Cook Time10 mins
Resting Time0 mins
Total Time55 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 Four Cheese Filling

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

For the Tomato Basil Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/4 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳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.
3Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
4Knead the dough for 8 to 10 minutes until it is smooth and elastic.
5Wrap in plastic wrap and let rest at room temperature for 30 minutes.
6Prepare the cheese filling: In a medium bowl, combine ricotta, mozzarella, parmesan, fontina, egg yolk, salt, pepper, and nutmeg.
7Mix until well blended.
Set aside.
8Roll out the pasta: Divide the dough into 4 pieces.
9Keep the pieces you are not using covered.
10On a lightly floured surface, roll one piece into a thin sheet, about 1/16 inch thick, or use a pasta machine on the thinnest setting.
11Repeat with remaining dough.
12Assemble the ravioli: Lay one sheet of pasta on a floured surface.
13Place heaping teaspoons of filling about 2 inches apart.
14Brush a little water around each mound of filling.
15Place a second sheet of pasta on top and press firmly around each mound to seal, removing air pockets.
16Cut into individual ravioli with a knife or ravioli cutter.
17Press edges with a fork to ensure they are sealed.
18Repeat with remaining dough and filling.
19Cook the ravioli: Bring a large pot of salted water to a rolling boil.
20Carefully drop the ravioli in batches into the boiling water.
21Cook for 3 to 4 minutes, until they float to the surface and are tender.
22Remove with a slotted spoon and set aside.
23Make the sauce: While the ravioli cook, heat olive oil in a large skillet over medium heat.
24Add garlic and cook for 1 minute until fragrant.
25Add crushed tomatoes, salt, and pepper.
26Bring to a simmer and cook for 5 minutes, stirring occasionally.
27Stir in fresh basil and remove from heat.
28Serve: Gently toss the cooked ravioli with the tomato basil sauce.
29Divide among plates and garnish with additional parmesan and basil if desired.
Serve immediately.

🔧Equipment

Mixing bowls
Rolling pin or pasta machine
Ravioli cutter or knife
Large pot
Large skillet
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 50g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 20g

📝Notes

For a shortcut, use store-bought wonton wrappers instead of homemade pasta. The ravioli can be frozen on a baking sheet, then transferred to a freezer bag for up to 2 months. Cook from frozen, adding 1 to 2 minutes to the boiling time.

Watch Video Of How Four Cheese Ravioli with Tomato Basil Sauce Works

This four cheese ravioli recipe is truly one of my go-to dishes for any occasion – whether it’s a special event or just a weeknight dinner.

It’s impressively easy to make yet looks and tastes like something straight from an Italian restaurant menu board!

And don’t even get me started on how adaptable it is – swap out some of those cheeses with your favorite vegan alternatives if needed.

❓ Frequently Asked Questions About Four Cheese Ravioli with Tomato Basil Sauce

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

A: You can use any combination of cheeses you like, but I find that the four-cheese blend I mentioned earlier works particularly well. If you want to substitute some of the cheeses with lower-fat options, you could try using part-skim mozzarella or reduced-fat ricotta.

Q: Can I make this recipe ahead of time?

A: Yes, you can make the filling ahead of time and store it in an airtight container in the fridge for up to 24 hours. Just be sure to let it come to room temperature before assembling the ravioli.

Q: How do I get the cheese mixture to hold its shape when cooking?

A: To prevent the filling from oozing out during cooking, make sure to seal each ravioli tightly by pinching the edges together after assembling them.

Q: Can I freeze this recipe for later use?

A: Yes, you can freeze either the assembled ravioli or just the filling itself for up to 3 months. When freezing individual ravioli, place them on a baking sheet lined with parchment paper and then transfer them to an airtight container or freezer bag once frozen solid.

Q: What’s the best way to store leftover ravioli?

A: Store leftover ravioli in an airtight container in the fridge for up to 3 days or freeze them as mentioned earlier.

Q: Can I substitute fresh herbs like basil or parsley for dried ones?

A: Yes, but keep in mind that fresh herbs will add more moisture and flavor than dried ones – adjust accordingly based on your personal taste preferences.

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