Homemade Four Cheese Ravioli

Tasty ravioli recipe made with ricotta, cream cheese, mozzarella cheese, and provolone cheese. Served with homemade marinara and pesto cream sauce.

• Preparation Time: 45 mins
• Cooking Time: 15 mins
• Total Time: 60 mins
• Calories: 1270 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 egg
• 1 pinch salt
• 1 tablespoon water
• 2 tablespoons olive oil
• 2 cups heavy cream
• 2 cloves garlic, crushed
• 1 teaspoon olive oil
• 1 (24 ounce) jar marinara sauce
• 1 (8 ounce) container ricotta cheese
• 1 (4 ounce) package cream cheese, softened
• 3 tablespoons prepared basil pesto sauce
• 0.25 cup grated Parmesan cheese
• 0.5 cup shredded mozzarella cheese
• 1.5 tablespoons water
• 0.5 cup shredded provolone cheese
• 1.5 teaspoons dried parsley

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Mound the flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

Step 3

Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

Step 4

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in Parmesan cheese until melted. Remove the pan from the heat and keep warm.

Step 5

Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.

Step 6

Beat the egg with the tablespoon of water to make the egg wash.

Step 7

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.

Step 8

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Step 9

Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.

Step 10

To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

Step 11

While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.

Step 12

Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.