This Homemade Four Cheese Ravioli recipe brings the rich flavors of four types of cheese into a perfectly sealed pasta pocket, paired with a creamy pesto-Alfredo sauce and a tangy marinara sauce. It’s an indulgent and satisfying dish that’s perfect for a special occasion or a comforting homemade meal.
Quick Benefits
- Made from scratch: With homemade dough and fresh cheese filling, this ravioli is a cut above store-bought varieties.
- Versatile sauces: The combination of a creamy pesto-Alfredo sauce and marinara sauce adds depth of flavor to every bite.
- Customizable: You can tweak the filling by adding herbs or vegetables for an even more personalized touch.
Essential Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
For the Ravioli Filling:
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon grated Parmesan cheese
- 1 large egg
- ¾ teaspoon dried parsley
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Cold water for sealing
For the Pesto-Alfredo Cream Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 3 tablespoons prepared basil pesto
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 ⅓ cups marinara sauce
Preparation Steps
Making the Ravioli Dough:
- Mound the flour on a work surface and form a well in the center. Add eggs, olive oil, and salt to the well, and beat the mixture together with a fork.
- Gradually mix the egg mixture into the flour, using your hands to form a thick paste. Knead until smooth and elastic (about 8-10 minutes). Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes or up to 2 hours.
Preparing the Ravioli Filling:
- Stir the ricotta cheese, mozzarella, provolone, Parmesan, egg, parsley, salt, and pepper together until well combined. Set aside.
Rolling and Shaping the Ravioli:
- Divide the dough into four portions and wrap each portion in plastic wrap. Roll each portion into a 1/32-inch thick sheet using a pasta machine or rolling pin.
- Lay one sheet of dough on a work surface and drop teaspoonfuls of filling 1-inch apart. Lightly brush around each mound of filling with cold water.
- Place a second sheet of dough over the filled sheet and press down around each mound to seal. Cut the ravioli into squares (about 2 to 2 ½ inches each) and transfer to a floured baking sheet. Repeat with remaining dough and filling.
Making the Sauce:
- In a large skillet, heat olive oil over medium heat and add garlic and pesto. Stir and cook until fragrant, about 1 minute. Stir in heavy cream and bring to a boil. Reduce the heat and simmer for 3-5 minutes, then whisk in Parmesan cheese until melted. Remove from heat and keep warm.
- Warm the marinara sauce in a saucepan over medium-low heat for about 5 minutes.
Cooking the Ravioli:
- Bring a large pot of salted water to a boil. Add ravioli in batches and cook until they float to the top and the filling is hot (about 4-6 minutes). Drain the ravioli.
Serving:
- Divide the ravioli into bowls, drizzle with marinara sauce, and top with pesto-Alfredo cream sauce.
Health Benefits
- Rich in calcium: The combination of cheeses provides a good amount of calcium, essential for bone health.
- Protein-packed: With mozzarella, ricotta, and Parmesan, this dish offers a significant amount of protein, which is great for muscle repair and growth.
- Customizable filling: The ravioli filling can be adjusted to include vegetables like spinach, making it a healthier option.
Though delicious and satisfying, this recipe is rich in fats, particularly from the cheese and cream, so it’s best enjoyed as an occasional indulgence.
Serving Suggestions
- Pair with a salad: A simple green salad with a light vinaigrette is a great way to balance the richness of the ravioli.
- Serve with garlic bread: For a full Italian experience, serve the ravioli with crispy garlic bread.
- Add a glass of wine: Pair with a glass of white wine, such as Chardonnay, or a light red, like Pinot Noir, for the perfect meal.
Creative Variations
- Vegetable ravioli: Add finely chopped spinach, mushrooms, or artichokes to the filling for added flavor and nutrition.
- Flavored dough: For a twist, infuse the dough with herbs like basil or spinach to add more color and flavor.
- Different sauces: Swap out the pesto-Alfredo sauce for a simple brown butter sage sauce or a lemon-butter sauce for a lighter option.
Storage Tips
- Refrigerate the leftovers: Store leftover ravioli in an airtight container in the fridge for up to 3 days. Reheat by gently simmering in sauce or boiling again for a couple of minutes.
- Freezing for later: If you want to prepare in advance, freeze the uncooked ravioli. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a couple of extra minutes to the cooking time.
Pro Tips
- Don’t overstuff the ravioli: When filling the ravioli, avoid overstuffing, as it can cause them to burst during cooking.
- Use a pasta machine for consistent thickness: If you don’t have a pasta machine, be sure to roll the dough evenly with a rolling pin to achieve the ideal thinness.
- Seal well: Make sure to press the dough tightly around the filling to prevent any air bubbles or gaps from forming.
Frequently Asked Questions
Can I use store-bought ravioli dough?
Yes, if you’re short on time, you can use store-bought dough. Just be sure to roll it thin and ensure it’s sealed tightly.
Can I make the ravioli ahead of time?
Yes, you can prepare the ravioli ahead of time and freeze them. Once frozen, you can cook them straight from the freezer.
Can I use a different cheese in the filling?
Absolutely! You can substitute other cheeses like fontina, ricotta salata, or goat cheese in the filling for a different flavor profile.
How do I prevent the ravioli from sticking together?
Dust the ravioli with flour after shaping, and try not to overcrowd them when cooking to prevent them from sticking together.
Enjoy this delicious homemade four-cheese ravioli with pesto-Alfredo sauce and marinara—an indulgent and flavorful meal that will impress any guest!
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Homemade Four Cheese Ravioli: A Delicious Homemade Delight
Homemade Four Cheese Ravioli is a rich and flavorful dish that brings the comfort of fresh pasta and a delicious cheese filling together. The ravioli is served with a creamy pesto-Alfredo sauce and marinara, creating a perfect balance of flavors. Though it requires some effort to make the dough and filling from scratch, the result is a decadent homemade meal that’s sure to impress.
- Total Time: 1 hour 30 minutes
Ingredients
Ravioli Dough:
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
Ravioli Filling:
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon grated parmesan
- 1 large egg
- ¾ teaspoon dried parsley
- ¼ teaspoon kosher salt
- 1⁄8 teaspoon black pepper
- cold water, for sealing
Pesto-Alfredo Cream Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 3 tablespoons prepared basil pesto
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 1⁄3 cups marinara sauce
Instructions
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Gather all ingredients.
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To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork.
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Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.
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Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.
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While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside.
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Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).
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Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.
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Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.
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Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.
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To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.
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Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.
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Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.
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To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 796 per serving
