Four-Cheese Ravioli Filling


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

Four-Cheese Ravioli
Photo: © Antonis Achilleos
Total Time:
20 mins
40 ravioli


  • 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


  1. 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.

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