Name: Four Cheese Ravioli
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Ingredients: 11 ounces all-purpose flour; 3 whole eggs; 1 pinch salt; 1 cup ricotta cheese; 6 ounces goat cheese (crumbled); 1/4 cup freshly grated parmesan cheese; 1/4 cup freshly grated asiago cheese; 1 whole egg; 1 sprig fresh rosemary leaves (removed from the stems and finely chopped); 1 pinch salt; 1 dash olive oil; 10 ounces cremini mushrooms (thinly sliced); 1 pinch salt; 1 quart homemade marinara sauce (*see post from 2/24); fresh parsley (finely chopped as needed for garnish)

My love for ravioli knows no bounds. They are fantastic because they can be a vehicle for endless combinations of fillings and sauces! I’ve done a Fall inspired pumpkin filled version as well as a pancetta and pea filled version already that were huge hits with the hubby. This time around, I went classic with an amazing four cheese ravioli in a savory mushroom marinara sauce. Part of the reason I love making and eating ravioli so darn much is that it was my Nana Lulu’s absolute favorite pasta. It’s a big nod to her and my Italian heritage every time I make them! To start, I made my simple fresh pasta dough.

The pasta dough for the four cheese ravioli starts with a simple well of flour, eggs and salt. — The pasta dough for the four cheese ravioli started with a simple well of flour, eggs and salt. I whisked it all together until it started to form a dough before I brought it all together into a ball with my clean hands.

Fresh Pasta Making — Is it weird that I think pasta dough is gorgeous? It just speaks hominess and warmth to me. Once I formed the dough, it needed to rest to let the gluten relax. That meant the ravioli would be tender.

This filling for the four cheese ravioli is so creamy and amazing! — While the dough rested, I made the luscious four cheese ravioli filling. It had loads of ricotta, parmesan, goat cheese and asiago. They’re basically four of my favorite cheeses in the world. This filling for the four cheese ravioli was so creamy and amazing, let me tell you.

The four cheese ravioli were starting to come together! — Then it was time to form the four cheese ravioli. I just scooped the filling evenly along the length of the dough before I closed them up by bringing the other half of dough over. The ravioli were starting to come together and I was getting really excited by this point.

The four cheese ravioli were looking gorgeous! I was so happy. Fresh pasta has that effect on me. — Once I had the ravioli closed up and sealed, I used my fluted pastry cutter to cut them out. That gave them a pretty, ridged edge. I repeated the whole process with my other three sheets of dough until I had a gorgeous pile of four cheese ravioli all done. I kept them covered under a clean towel as I made them to keep them from drying out.

The four cheese ravioli tossed with the mushroom marinara sauce and smelling glorious! — After that, I just had to bring it all together. I made the simple mushroom marinara and let it simmer a little. While that happened, I boiled the ravioli for just a minute or so. Fresh pasta cooks so quickly and I love it. Then transferred the ravioli to the pan of sauce to toss it all together and dinner was ready!

I just plated 6 four cheese ravioli on each plate and made sure each plate also had plenty of sauce. Then I topped each plate with a sprinkling of fresh parsley and we dug in. Oh my goodness, the tender ravioli with the creamy filling were just incredible together. Then the meatiness of the mushrooms and savory sauce really brought it all home. I think my Nana Lulu would be really proud of this dish! The printable is just below, enjoy my friends.

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Four Cheese Ravioli

Prep Time

30 mins

Cook Time

15 mins

Total Time

1 hr 45 mins

Course: Main Course

Cuisine: Italian

Servings: 4

Author: Jeanie and Lulu's Kitchen

Ingredients

FOR THE PASTA DOUGH

11 ounces all-purpose flour
3 whole eggs
1 pinch salt

FOR THE FOUR CHEESE FILLING

1 cup ricotta cheese
6 ounces goat cheese crumbled
1/4 cup freshly grated parmesan cheese
1/4 cup freshly grated asiago cheese
1 whole egg
1 sprig fresh rosemary leaves removed from the stems and finely chopped
1 pinch salt

FOR THE MUSHROOM MARINARA

1 dash olive oil
10 ounces cremini mushrooms thinly sliced
1 pinch salt
1 quart homemade marinara sauce *see post from 2/24
fresh parsley finely chopped as needed for garnish

Instructions

First, prepare the pasta dough. Form the flour into a big well and crack the three eggs right into it along with the salt. Using a fork, break up the eggs while slowly incorporating the flour until a soft dough starts to form. Bring it together with your hands into a firm ball and knead it for about 2 minutes to get it fully incorporated. Wrap the ball of dough in plastic and set it aside to rest for an hour.
While the dough rests, prepare the luscious 4 cheese filling. In a bowl mix together all of the filling ingredients thoroughly until it is uniform and creamy. Cover the bowl and refrigerate it until you are ready to form the ravioli.
When the dough has finished resting, turn it out onto a well floured surface and cut it in half. Take the first half and roll it out to be thin enough to go through a pasta roller. Put the half of dough through the roller once on the widest setting, then fold it into thirds. Keep rolling out the half of dough through the pasta roller on progressively thinner settings until it is thin enough to almost see your hand through it. On a stand mixer roller attachment, put it through once more on setting 1 after folding it, then twice on 3, then once on 5 to get it perfectly rolled out. It will be too long to handle, so cut the sheet of dough in half. Repeat the process with the other half of dough to end up with 4 total sheets of pasta. Grab the filling from the refrigerator.
Take the first sheet of dough and evenly space tablespoons of the filling on the half closest to you down the length of the sheet. There should be room for 6. Dampen a small kitchen brush and brush the edge of pasta closest to you, then bring the other half of dough over to enclose the dollops of filling. Firmly press the edges together and also press around each dollop of filling to seal the ravioli. Take a fluted pastry cutter and cut in between each dollop of filling to cut out the ravioli and trim away any excess. Transfer the ravioli to a lightly floured board and repeat the process with the other 3 sheets of dough. Set the ravioli aside.
Get a large pot of water on the stove to boil and salt it generously. Then get a large rondeau pan out and put together the mushroom marinara sauce. Heat the olive oil in the rondeau pan over medium high heat. Add the mushrooms and season them with the salt. Let them soften and brown slightly for about 3-4 minutes, then pour in the marinara sauce. Allow the mixture to gently simmer on low heat for 10 minutes.
The water should be boiling by this point. Gently tip the ravioli in and let them cook for not even a minute. Reserve a quarter cup of the pasta cooking water and pour it into the pan of sauce. Drain the ravioli and pour it right into the pan of sauce as well and turn off the heat. Gently toss the ravioli with the sauce.
Plate 6 ravioli on each plate with a generous amount of the mushroom marinara, then top it all off with the chopped parsley. Serve immediately and enjoy!

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