Ravioli Quattro Formaggi

(4)
"Homemade 4 cheese ravioli made for a cheesy situation"
-- @foodandcity

Recipe Intro From foodandcity

"Sometimes less is more. There's something about these big, four cheese stuffed ravioli will look so appealing to dinner guests."
RECIPE:

Ravioli dough:
¥ 1 3/4 cups All-purpose flour 
¥ 1 Pinch salt (I prefer kosher)
¥ 1 teaspoon good olive oil
¥ 2 large eggs
¥ 2 tablespoons water

  4 Cheese Filling
¥ 1, 8 oz container ricotta cheese 
¥ 1/2 package, 4 oz room temperature cream cheese 
¥ 3/4 Cup shredded mozzarella cheese 
¥ 1/2 cup asiago cheese 

  Pesto Cream and marinara sauce:
¥ 1 tablespoon + 1 teaspoon olive oil
¥ 3 garlic cloves, crushed
¥ 4 tablespoons prepared basil pesto sauce 
¥ 2 cups heavy cream 
¥ 1/4 cup shredded Parmesan cheese 
¥ 1/4 cup shredded mozzarella cheese 
¥ 1 3/4 cups marinara sauce 

  Egg Wash
¥ 1 egg 
¥ 1 tablespoon water mixed together

  Making the Dough:
1 Mix salt and All-purpose flour together and pour onto clean working surface in a mound, create a well in center of mound.
2 In separate bowl whisk olive oil, 2 eggs and water together.
3 Pour half whisked eggs mixture in well.  Using one hand to keep walls of mound from collapsing.  Use other hand to gently mix eggs into flour. 
4 Once eggs mixture turns into a pasty consistency, pour remaining whisked egg mixture into well and continue combining with hands.
5 Dough will have lumps, but don't worry!  Time for a work out and knead for about 10 minutes.  Dough will become elastic and smooth.  If too sticky and dough is clinging to hands and becomes difficult to work with, knead in a little flour until dough is no longer too sticky to work with. 
6 Form a ball and wrap tightly in plastic wrap.  Place in fridge for at least 1 hour.
7 While dough is in fridge, let's start making the yummy filling and sauces!

Making the 4 cheese filling
1 Place all filling ingredients into a bowl and mix until smooth and creamy.  Set aside

  Pesto Cream Sauce
1 In a pot heat up olive oil on medium heat and add crushed garlic for 30 seconds.  Then add basil pesto sauce and stir for another minute.  You should begin to smell that amazing garlic and pesto heating up.
2 Add cream, parmesan and mozzarella cheeses and stir.  Heat until all the cheese is melted.  Make sure to mix every minute or so.  This way cheese does not stick and burn at the bottom of the pot.  

  Rolling the Dough and assembling and cooking ravioli
1 Make egg wash and set aside with a brush.
2 Rolling out the dough can be done 2 ways.  With a pasta roller or rolling pin.  If using a rolling pin, use plenty of flour on a clean working surface and for coating rolling pin.  Roll dough no thicker then a nickel.  I like a nice  thin dough, I try for thinner than a nickel.  But this will come with practice.  If using a pasta roller, roll dough through each setting twice with exception to the last setting, only run through once.  Start on setting 1, working your way to setting 5. 
3 Place rolled out dough on floured surface.  
4 Brush egg wash on dough.  This helps the top and bottom pieces stick together.  
5 Place heaping teaspoon of filling mixture on top of dough about 1 1/2 inches apart.
6 Place another dough sheet, egg wash side down, on top of cheese fillings. 
  7 Press dough softly around filling to allow any air to escape.  Then press down around filling so top and bottom portions of dough come together.   8 Using a square or round cookie cutter, personal I like round.  Cut out around filling leaving a little excess dough ensuring ravioli does not fall apart.  
9 Boil enough water with salt and olive oil to cook all the ravioli.  Place ravioli in boiling water and place lid on top until water begins to boil again then remove lid.  Boil for about 7 minutes stirring a few times.  You will know ravioli is done when they are floating at the top of the water.
10 Place boiled ravioli into a ceramic pot, or any other thick pot will do.  Pour pesto sauce on top of ravioli then the pre heated marinara sauce. Sprinkle a handful of parmesan cheese on top and bake at 400 degrees for 8 minutes.   

Makes approx. 18 ravioli.  You can also place ravioli in an air tight container using parchment paper and freeze for future use.  I like to make a day before hand.  If frozen, place on counter at room temperature for 20 minutes before boiling.  

Voilà, and there you have it.  Beautiful, homemade pesto marinara 4 cheese ravioli everyone will be talking about.