Four-Cheese Ravioli

TOTAL TIME: 20 MIN
SERVINGS: Makes 40 ravioli

•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN

Use this filling to make Easy Ravioli.

7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)
3 ounces Italian Fontina cheese, shredded (2/3 cup)
3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 large egg, lightly beaten

In a large bowl, combine the ricotta with the Fontina, mozzarella and Parmigiano-Reggiano and season with salt and pepper. Add the egg and stir until incorporated.

Make Ahead Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month.

Suggested Pairing

Minerally, full-bodied Italian white.

Four-Cheese Ravioli

Suggested Pairing

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