Four-Cheese Ravioli

Name: Four-Cheese Ravioli
Total time: 20 min
Yield: Makes 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

5,322 Ratings

Use this filling to make Easy Ravioli. Great Fresh Pasta Recipes

By Domenica Marchetti

October 2010

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Recipe Summary

total:

20 mins

Yield:

Makes 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

Step 1

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.

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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.

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Four-Cheese Ravioli

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Four-Cheese Ravioli

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Four-Cheese Ravioli

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Four-Cheese Ravioli