Homemade Four Cheese Ravioli

Here’s a Homemade Four Cheese Ravioli recipe — rich, creamy filling wrapped in tender pasta, perfect with a simple butter sauce or marinara. This is a great dish to impress with fresh, cheesy flavor in every bite!

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🧀 Homemade Four Cheese Ravioli

🍳 Ingredients

For the pasta dough:

• 2 cups (250 g) all-purpose flour

• 3 large eggs

• 1 tbsp olive oil

• ½ tsp salt

(You can also use store-bought fresh pasta sheets or wonton wrappers for shortcuts.)

For the four cheese filling:

• 1 cup ricotta cheese (drained if watery)

• ½ cup shredded mozzarella

• ½ cup grated Parmesan cheese

• ¼ cup crumbled Gorgonzola or Fontina (for a bolder flavor)

• 1 egg yolk

• Salt & pepper to taste

• Optional: pinch of nutmeg or chopped fresh basil

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🧑‍🍳 Instructions

1. Make the pasta dough:

1. On a clean surface or in a bowl, make a mound with the flour and create a well in the center.

2. Add eggs, olive oil, and salt to the well.

3. Mix with a fork, gradually incorporating flour from the edges.

4. Knead for 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.

(Or use a food processor for a quicker mix.)

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2. Make the cheese filling:

1. In a bowl, mix ricotta, mozzarella, Parmesan, Gorgonzola, and egg yolk.

2. Season with salt, pepper, and nutmeg if using.

3. Chill in the fridge while you roll the pasta.

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3. Roll and fill the ravioli:

1. Roll dough out into thin sheets (about 1/16 inch or #6 on a pasta roller).

2. Place small mounds (about 1 tsp) of filling spaced 1–2 inches apart on one sheet.

3. Lightly brush edges with water or egg wash, then lay a second sheet on top.

4. Press around each mound to seal, then cut into squares or rounds.

5. Seal edges with a fork if desired. Keep covered with a towel to avoid drying.

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4. Cook the ravioli:

1. Boil a large pot of salted water.

2. Gently drop ravioli in and cook for 3–4 minutes, or until they float and are tender.

3. Drain and serve immediately.

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🍅 Sauce Ideas

• Brown butter & sage: Melt butter until golden, add fresh sage, and spoon over ravioli.

• Simple marinara: Light tomato sauce pairs beautifully with the creamy cheese.

• Cream sauce: Light garlic cream sauce or Alfredo works for extra indulgence.

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🧊 Make-Ahead & Storage

• Freeze uncooked ravioli on a baking sheet, then store in a freezer bag for up to 2 months.

• Boil straight from frozen — just add 1 extra minute to the cooking time.