Delicious Four-Cheese Ravioli: A Simple Guide

Four cheese ravioli is a delicious and versatile dish that can be made at home or bought pre-made. The ravioli is filled with a blend of creamy Italian cheeses such as ricotta, mozzarella, provolone, Parmesan, and Romano, and can be served with a variety of sauces and sides. Making homemade four cheese ravioli involves preparing the dough, filling, and sauce, as well as assembling and cooking the ravioli. This process can be time-consuming, but the result is a comforting and tasty meal that can be paired with vegetables, meats, seafood, and breads.

How to cook four cheese ravioli

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Making the dough

Preparing the Ingredients

Firstly, gather your ingredients. For the dough, you will need flour (a combination of '00' or all-purpose flour with fine semolina flour), eggs, olive oil, and salt. It is important to use room-temperature eggs to achieve the perfect ratio.

Mixing the Dough

Create a mound of flour on a work surface and form a well in the centre. Add the eggs, olive oil, and salt to the well and beat together with a fork. Gradually mix the egg mixture into the flour, working from the centre outwards. Use one hand to keep the flour mound steady, and continue mixing until a thick paste forms.

Kneading and Refrigerating

Once the paste is formed, knead the dough and shape it into a ball. Tightly wrap the dough ball and place it in the refrigerator for at least 30 minutes. This allows the dough to rest and makes it easier to roll out later.

Rolling and Shaping

Take the dough out of the refrigerator and divide it into four equal portions using a bench scraper. It is easier to work with one portion at a time, so keep the remaining pieces covered with plastic wrap or a damp kitchen towel to prevent drying.

Use a pasta roller to roll out each portion of dough. If you do not have a pasta roller, you can use a rolling pin, but it may require more effort to achieve even sheets. Roll the dough through the machine's widest setting, and it will likely form a thick, elongated oval shape.

Folding and Thinning

Fold the dough in thirds over itself, resembling a pamphlet. Use a rolling pin to seal the folds. Repeat the process of rolling the dough through the widest setting two more times. Then, fold and roll the dough two to three times until you achieve a rectangular shape.

Once the rectangular shape is achieved, continue rolling the dough until it is very thin. You should be able to see your hands through the dough. Aim for a thickness of about one millimetre.

Now, your dough is ready to be filled and shaped into ravioli!

Preparing the filling

Once you have your cheeses, it's time to mix them together. If you're using ricotta, make sure to drain any excess liquid first so that your filling isn't too wet. You can also add other ingredients to the cheese mixture to enhance the flavour and texture. Fresh basil, roasted garlic, and egg are all popular additions that can be blended together with the cheeses in a food processor.

Once your filling is mixed, you're ready to start assembling your ravioli. The filling process can be made easier with a ravioli press, but it is possible to fill homemade ravioli without any special tools or equipment. Simply scoop or pipe about 1 tablespoon of filling onto a sheet of pasta dough, being careful not to overfill. Then, cover with a second sheet of pasta dough and seal the edges, ensuring no air bubbles are trapped inside.

With your ravioli filled and sealed, you're well on your way to enjoying a delicious four-cheese ravioli meal!

Shaping the ravioli

First, use a bench scraper to divide the dough into four equal portions. It is easiest to roll and shape one quarter of the dough at a time, keeping the remaining pieces covered to prevent drying. Roll the dough through the machine's widest setting. At this stage, your dough will likely be in a thick, elongated oval shape. Fold the dough in thirds over itself, like a pamphlet, and use a rolling pin to seal the dough. Roll the dough through the pasta machine's widest setting again, twice. Repeat this folding and rolling process two to three times.

Once the dough has been folded and a rectangular shape has been achieved, roll your dough to one millimeter thick, or to the thinnest setting on your pasta machine. Flour the pasta sheet, set it on a cookie sheet or a floured surface, and cover it with plastic wrap. Repeat this process with a second piece of dough.

Now you can add the filling. Use a ravioli stamp or a cookie cutter to lightly indent the pasta to help you plan where to put the filling. Scoop or pipe one tablespoon of four-cheese filling into the center of each indentation. With a barely damp pastry brush, lightly moisten the dough around each lump of filling. Place a second sheet of pasta dough over the filling. Use dry, floured fingertips to seal the dough around each lump of filling. Be careful not to trap any air bubbles.

Finally, use a floured ravioli stamp, cookie cutter, or knife to trim the edges and cut out each ravioli. Transfer the ravioli to a semolina-dusted baking tray to dry. Dust excess flour off of the pasta scraps and gather into a ball to re-roll. Repeat the ravioli-making process with the remaining dough and filling.

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Cooking the ravioli

To cook four-cheese ravioli, first, get a pot of salted water boiling. You can cook the ravioli straight from frozen, so there's no need to defrost them. Drop the ravioli into the boiling water and cook them for a few minutes until they float to the top. This indicates that they are cooked and ready to be served. Carefully remove the ravioli from the water and drain them.

If you are cooking the ravioli in batches, ensure that the water returns to a boil before adding the next batch. You can also cook the ravioli until al dente to prevent them from falling apart when mixed with the sauce.

If you want to reheat leftovers, place the ravioli in a pan with some extra cream and warm it on the stovetop. You can also use a microwave, stirring occasionally.

For a more in-depth guide on making homemade four-cheese ravioli, you can refer to the following steps:

• Divide the dough into four equal portions. It is easier to roll and shape one portion at a time, keeping the rest covered to prevent drying.
• Roll the dough through a pasta machine, starting with the widest setting. The dough will likely be in an elongated oval shape.
• Fold the dough in thirds and use a rolling pin to seal it. Repeat the rolling process twice.
• Continue folding and rolling the dough two to three times until you achieve a rectangular shape.
• Roll the dough to your desired thickness.
• Lay a sheet of pasta dough on a floured surface. Use a ravioli stamp or cookie cutter to indent the dough and plan where to put the filling.
• Scoop or pipe the four-cheese filling into the centre of each indentation.
• Lightly moisten the dough around each lump of filling.
• Place a second sheet of pasta dough over the filling, sealing the edges carefully.
• Use a ravioli stamp or cookie cutter to cut out each ravioli.
• Transfer the ravioli to a baking tray to dry.

Making the sauce

To start, heat some olive oil in a large skillet over medium heat. Add garlic and basil pesto sauce, stirring constantly, until fragrant. This should take about a minute. Next, stir in heavy cream and increase the heat to medium-high. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer. This will help to thicken the sauce, which should take around 3 to 5 minutes.

Once the sauce has thickened, remove it from the heat and whisk in the Parmesan cheese until it has melted. Keep the sauce warm while you prepare the ravioli. You can also warm some marinara sauce in a separate saucepan over medium-low heat.

When making the sauce, it's important to use full-fat ingredients for a rich and creamy texture. Make sure the cream cheese is fully melted to avoid any lumps. Additionally, consider using fresh garlic for the best flavour. If you plan to store leftovers, reheat the sauce with a little extra cream to reincorporate all the elements.

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