Recipes

Four-Cheese Ravioli Filling

Name: Four-Cheese Ravioli Filling
Total time: 20 min
Ingredients: 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

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Use this filling to make Easy Ravioli.

By Domenica Marchetti

Updated on October 6, 2015

Four-Cheese Ravioli — Photo: © Antonis Achilleos

Total Time:

20 mins

Yield:

40 ravioli

Ingredients

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

Directions

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.