Homemade Four Cheese Ravioli
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A Note from Feedfeed
Four cheese ravioli is a great way to elevate your pasta game with minimal effort! This easy recipe combines four rich cheeses into a delectable filling, encased in homemade pasta for a truly gourmet experience. Perfect for impressing guests or enjoying a comforting meal at home, this dish is as satisfying as it is simple to make.
Recipe Description
This recipe for four-cheese ravioli is a surefire way to make any meal special. Combining the creamy textures of cream cheese, goat cheese, sharp cheddar, and Parmesan, these ravioli are rich and flavorful, with a homemade pasta shell that adds the perfect touch. The love for this recipe starts with its simplicity: a few key ingredients come together to create a meal that feels luxurious but is surprisingly easy to prepare. Imagine the joy of making fresh ravioli from scratch and savoring each bite with your favorite sauce—it's a comforting treat that turns an ordinary dinner into an extraordinary one.
- Four Cheese Ravioli Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Four Cheese Ravioli Ingredients
Test Kitchen Notes
Pasta Dough Consistency: Ensure the dough is well-kneaded and elastic; it should be smooth and slightly tacky but not sticky. This helps the pasta sheets roll out evenly.
Rolling Out Dough: Roll the dough as thin as possible without tearing. This ensures a delicate pasta that cooks evenly and isn't too thick.
Filling Consistency: The filling should be smooth and easy to scoop. If it's too dry, add a little more cream cheese; if too wet, mix in a bit more cheese to thicken.
Sealing Ravioli: Brush the edges of the dough with water to help seal the ravioli. Press out as much air as possible to avoid air bubbles.
Cooking Ravioli: Fresh ravioli cooks quickly. As soon as they float to the top, they’re ready. Overcooking can make them mushy.
Freezing Ravioli: If you freeze them, place the ravioli on a sheet pan to freeze individually before transferring to a bag. This prevents them from sticking together.
FAQs
What to eat with 4 cheese ravioli?
Four cheese ravioli pairs wonderfully with a variety of sides such as a crisp green salad, sautéed spinach, or a simple tomato basil sauce. Garlic bread also complements it perfectly.
What sauce to pair with ravioli?
A classic marinara sauce, creamy Alfredo sauce, or a simple sage and butter sauce are excellent choices for ravioli. For a richer flavor, try a mushroom cream sauce or pesto.
What's the difference between cheese ravioli and cheese tortellini?
Cheese ravioli are typically larger and have a square or round shape with a filling sealed between two layers of pasta. Cheese tortellini are smaller, ring-shaped, and usually have a single layer of pasta folded around the filling.
What cheeses are in four cheese tortellini?
Four cheese tortellini often include a mix of ricotta, Parmesan, mozzarella, and Romano cheeses, providing a rich and creamy filling with a variety of flavors.
Recipe Card
For the Dough
ingredients
- 2 cups all purpose flour, plus more for rolling
- 2 large eggs, lightly beaten
- 1 tablespoon olive oil
- kosher salt, to taste
For the filling
ingredients
- 4 ounces cream cheese, softened
- 4 ounces goat cheese, softened
- 1/2 cup grated sharp cheddar
- 1/2 cup grated Parmesan cheese
- 1 large egg
- olive oil, as needed
Method
Step 1
Add flour to a large mixing bowl and create a well in the center. Add eggs, 1 1/2 tablespoons of water, olive oil and a pinch of salt. Using a fork, slowly incorporate the flour into the egg mixture until most of the flour has been moistened. Then, using your hands, collect the dough into a shaggy round.
Step 2
Lightly flour a surface and knead the dough by hand for about 10 minutes, or until very smooth an elastic. Cover the dough in plastic wrap and let rest at room temperature for about 30 minutes.
Step 3
While dough rests, make your filling. Add all ingredients to a medium bowl and mix into a paste like consistency with the back of a spoon. Set aside.
Step 4
Cut the dough into 4 pieces (keep dough you are not working with covered). Working with one piece of dough at a time, roll the dough into a rectangle that is about 1/4 inch thick, then run it through a manual crank pasta machine, using flour as needed, until the sheet is about 1/8 inch thick. Repeat with remaining dough.
Step 5
Flour a ravioli plate, then trim one of the pasta sheets to cover the plate (you want a little overhang). Add about 1 teaspoon of filling to each cavity, then brush the edges with water. Trim a second sheet of dough to fit the ravioli plate, then brush one side with water. Place the dough sheet wet side down on top of the filling. Smooth the sheet on top, trying to get rid of as much air as possible. Using a rolling pin, roll over the ravioli plate to seal the edges. Tip the plate over to loosen the ravioli. Repeat with remaining dough and filling.
Step 6
When all of your ravioli has been formed, you can either place on a sheet pan and freeze, or cook immediately. To serve, bring a large pot of salted water to a boil. Drop ravioli in and cook for about 6 minutes, or until the ravioli float to the top. If frozen, cook for about 8 minutes. Serve hot topped with a little olive oil and grated cheese, or sauce of choice.