Homemade Four Cheese Ravioli

This ravioli recipe features a deliciously cheesy filling made with ricotta, mozzarella, and provolone, plus a homemade pesto cream sauce for serving.

• 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

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

Step 2

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 3

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 4

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

Step 5

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

Step 6

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 7

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.

Step 8

Mound 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 remaining egg mixture and knead to form a dough.

Step 9

Knead 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 10

Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in 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. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.

Step 11

Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.