Homemade Four Cheese Ravioli

Go for it, the recipe has a pesto-Alfredo sauce along with a marinara. I intended to make the ravioli dish that Maggiano’s serves, and it came out really well! There are a lot of ingredients to deal with, but it is so rewarding at the end that it is worth a try.

Making ravioli at home is much simpler than you might anticipate! You will be sure to impress everyone at the dining table with this cheese ravioli recipe topped off with a simple cream sauce.

How to Make Ravioli

The recipe is below with a detailed list of ingredients and step-by-step instructions, but first, here is the general idea:

Ravioli Ingredients

These are the ingredients needed for this homemade cheese ravioli:

• For the dough: All-purpose flour, salt, eggs, water, and olive oil
• For the filling: Ricotta, Parmesan, mozzarella, and provolone cheeses, an egg, and dried parsley
• For the sauce: Olive oil, garlic, a made basil pesto sauce (homemade or store-bought), heavy cream, Parmesan cheese, and marinara sauce

How to Cook Ravioli

Here’s a quick rundown of how to go through the process of making this popular dish from scratch:

• Make the dough: First, make and knead the dough and then shape it into a ball. Finally, you must wrap the ball tightly and let it stay in the refrigerator for at least 30 minutes.
• Make the filling: Mix the filling ingredients together and set aside.
• Make the sauce: Saute the garlic and pesto with the prepared sauce in oil, mix in the heavy cream until it boils. Turn the heat down to a simmer, then combine the Parmesan with the whicker.
• Being the first priority, let’s assemble the ravioli: Roll out the dough thinly into sheets so you can easily cut out the ravioli. Keeping an inch distance between them, scoop the cheese filling on the dough. Put pasta sheet on top and close it with each filling and remove the surplus pasta from the outside. So now, cut the ravioli out and seal the edge.
• Cook and Bake the Ravioli: If dumplings go to the top and the filling is hot, it’s time to drain them off the water so they can be ready. Drain well.
• Serve the Ravioli: You can share the ravioli by pouring them into separate bowls and putting the tomato sauce on top to warm them up before you add the sauce.

How to Store Ravioli

You can refrigerate the extra homemade ravioli for up to three days when you store it in an airtight container. Reheat in the microwave or on the stove.

Can You Freeze Ravioli?

Yes! Ravioli freezes are very good. First, flash freeze the ravioli on a tray for a few hours or up to overnight and then put the now-frozen ravioli in a zip-top bag or other container for the freezer. The maximum is six months for freezing.

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 whipping cream
• ¼ cup grated Parmesan cheese
• 1 ⅓ cups marinara sauce

Directions

• Gather all ingredients.

• To prepare the ravioli dough: Pile  flour on a working surface and shape a well in the center. Add eggs, olive oil and salt to the well and beat them together with a fork.

• Gradually mix the egg mixture into the flour with a fork or your fingers, working from the centre out and holding the flour steady with your other hand until a thick paste is formed. Press the remaining flour in with your hands until a shaggy dough forms.

• Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked.) Wrapped dough in a plastic wrap and allow it to stand at room temperature for a minimum of 30 minutes or up to 2 hours.

• While the dough is resting, make the ravioli filling: Combine ricotta cheese, mozzarella cheese, provolone cheese, parmesan, parsley, salt, and pepper until mixed well. Separately put the filling aside.

• The dough is then divided into 4 parts, and each part is wrapped in plastic wrap. One part is worked at a time by pressing the dough to a thickness of about 1/3½-inch. Roll out the dough through a pasta machine which is set at the widest setting. Next, fold the dough in thirds like a letter, and pass it once through the machine, folded side first. Repeat the procedure by folding and rolling one more time. By now, the pasta should be pliable enough to pass through each of the consecutive settings two times that make as a decreasing order of thickness, eventually making the dough thin enough to see the outline of your hand through it. (Or else if you don’t have a pasta machine, bust the dough with a rolling pin on a slightly floured work surface till it gets as thin as you can see through it, which approximately is 1/32-inch thick.)

• Cut dough sheet in half crosswise. On one part of the dough sheet, place teaspoonfuls of ravioli filling 1-inch apart. Use your fingertip or a pastry brush to wet the doughs all around with the filling. Place the other layer of the dough sheet on top, use your fingers to gently press around each portion of the filling, for a nice seal and to force out any air. work quickly. Then with a sharp knife or pizza wheel, cut between the mounds so squares (about 2- to 2 ½-inch) are formed. Transfer ravioli to a baking sheet lightly dusted with flour. The process is repeated by rolling and forming the remaining 3 dough portions again.

• For the sauce, get it ready: Heat oil in a wide skillet with the garlic and pesto sauce over medium heat. Cook and stir the mixture until you recognize the freshness of the garlic, that is, for 1 minute. Combine the cream with the pesto; increase the heat to medium-high and put the liquid in but make sure to come to a boil. One you see the liquid firming, reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Put in the Parmesan and mix until cheese is melted. Take off the hot plate and keep warm your food.

• The same time we heat marinara sauce by stirring it in a small saucepan over medium-low until heated through, about 5 minutes.

• Boil a large saucepan of water over high heat, salted, to a boil. In turn, add ravioli and boil. Cook uncovered and stir all the time until they turn over after the top comes to the surface and are hot, which is about 4 to 6 minutes. Drain well.

• And lastly, split ravioli in four bowls and place in a warm place. Drizzling marinara sauce on top and then the cream sauce should be the thing to follow.