Four Cheese Ravioli
Homemade Four Cheese Ravioli is the best dinner recipe! Flavorful Italian cheeses perfectly wrapped in homemade pasta dough is pure comfort food!
Servings 12 servings
- 1 ½ cups Semolina Pasta Flour
- 1 ½ cups all-purpose Flour
- 4 whole eggs
- 4 tablespoons olive oil
- 4 tablespoons water
- 1 teaspoon kosher salt
- 16 ounces whole milk ricotta cheese
- 4 ounces mozzarella whole milk, shredded
- 2 ounces parmesan grated
- 2 ounces pecorino grated
- 6 cloves roasted garlic about one full tablespoon
- 10 fresh basil leaves
- 1 large egg
Use a ravioli press to add and seal one teaspoon of filling in between each pasta sheet. Dip finger in water and wet edges of pasta before adding second sheet to allow for a nicely sealed ravioli. Use a roller, gently pressing down, to seal them up. Be sure to heavily flour the outside of your pasta to enable easy release.
Boil the ravioli in plenty of salted water until just done. This will only take a short time! The ravioli will float on the surface of the water when they are finished. Carefully remove and drain. Serve with warm marinara sauce and a generous amount of grated Parmesan cheese.
Calories: 334kcal | Carbohydrates: 29g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 445mg | Potassium: 143mg | Fiber: 1g | Vitamin A: 435IU | Vitamin C: 0.6mg | Calcium: 253mg | Iron: 2.3mg