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Four Cheese Ravioli
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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!