Four Cheese Ravioli from Scratch

Follow our step-by-step guide on how to make Four Cheese Ravioli from Scratch.

1. Step 1

   Begin by arranging all your ingredients on a clean, spacious work surface.

2. Step 2

   For the ravioli dough, create a mound of flour and form a well in the center.

3. Step 3

   Into this well, crack the eggs, drizzle in the olive oil, and sprinkle the salt.

4. Step 4

   Use a fork to beat the mixture gently, incorporating the flour from the edges of the well.

5. Step 5

   Gradually blend the egg mixture into the flour, stabilizing the mound with your other hand until a thick paste emerges.

6. Step 6

   Continue to fold in the remaining flour until a shaggy dough takes shape.

7. Step 7

   Knead the dough for 8 to 10 minutes until it transforms into a smooth, elastic ball, reminiscent of modeling clay that springs back when poked.

8. Step 8

   Wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes, or up to 2 hours for optimal texture.

9. Step 9

   While the dough is resting, prepare the filling by mixing ricotta, mozzarella, provolone, parmesan, egg, parsley, salt, and pepper in a bowl until well blended.

10. Step 10

    Set this delicious mixture aside.

11. Step 11

    Once the dough has rested, divide it into four equal portions, wrapping each in plastic wrap.

12. Step 12

    Take one portion and flatten it to about 1/3-inch thickness.

13. Step 13

    If you have a pasta machine, roll the dough through the widest setting, fold it in thirds, and roll it again.

14. Step 14

    Continue this process, gradually moving to smaller settings until the dough is thin enough to see your hand through it.

15. Step 15

    If using a rolling pin, roll the dough on a floured surface until it reaches approximately 1/32-inch thickness.

16. Step 16

    Cut the rolled dough in half crosswise.

17. Step 17

    On one half, drop teaspoonfuls of the cheese filling about 1 inch apart.

18. Step 18

    Lightly brush water around each mound of filling with your fingertip or a pastry brush to help seal.

19. Step 19

    Carefully lay the second half of the dough over the filling, pressing around each mound to eliminate air and ensure a tight seal.

20. Step 20

    Use a sharp knife or pizza wheel to cut between the mounds, creating squares about 2 to 2 1/2 inches each.

21. Step 21

    Transfer the ravioli to a floured baking sheet and repeat with the remaining dough portions.

22. Step 22

    For the sauce, heat olive oil in a large skillet over medium heat.

23. Step 23

    Add minced garlic and pesto, cooking for about 1 minute until fragrant.

24. Step 24

    Stir in the heavy cream, raise the heat to medium-high, and bring to a boil.

25. Step 25

    Lower the heat to medium-low and let it simmer for 3 to 5 minutes until slightly thickened.

26. Step 26

    Whisk in the Parmesan cheese until melted, then remove from heat and keep warm.

27. Step 27

    In a small saucepan, gently warm the marinara sauce over medium-low heat, stirring occasionally until heated through, about 5 minutes.

28. Step 28

    Bring a large pot of salted water to a rolling boil.

29. Step 29

    In batches, add the ravioli and cook uncovered, stirring occasionally, until they float to the top and the filling is hot, about 4 to 6 minutes.

30. Step 30

    Drain the ravioli well.

31. Step 31

    To serve, elegantly divide the ravioli among four warmed bowls, drizzling with marinara sauce followed by the creamy sauce.

32. Step 32

    Enjoy this delightful dish that brings a taste of Italy right to your table!.