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; black pepper; 1 large egg, lightly beaten

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Ricotta, Fontina, mozzarella, and Parmesan come together for this luscious homemade ravioli filling. Use it to make Easy Ravioli.

By Domenica Marchetti

Updated on January 31, 2023

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 (2/3 cup), shredded
3 ounces fresh mozzarella (1/2 cup), cut into 1/4-inch dice
1/2 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground black pepper
1 large egg, lightly beaten

Directions

In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; 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 the first day, 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.