Homemade Four Cheese Ravioli

01Method

1. 1

   Measure out and prepare all ingredients before starting.

2. 2

   Make the pasta dough: Pile flour onto a clean work surface and create a hollow in the middle. Crack in the eggs, add the olive oil and salt, then beat lightly with a fork.

3. 3

   Gradually draw the flour into the egg mixture using a fork or your fingertips, working from the inside outward while steadying the flour wall with your other hand, until a thick paste develops. Continue working in the remaining flour by hand until a rough dough comes together.

4. 4

   Knead the dough for 8 to 10 minutes until it is smooth and springs back when pressed. Wrap tightly in plastic wrap and allow to rest at room temperature for a minimum of 30 minutes and up to 2 hours.

5. 5

   While the dough rests, prepare the filling: Combine ricotta, mozzarella, provolone, Parmesan, the egg, parsley, salt, and pepper in a bowl and mix until uniform. Set aside.

6. 6

   Divide the rested dough into 4 equal pieces, keeping each wrapped until needed. Working one piece at a time, flatten slightly and pass through a pasta machine starting at the widest setting. Fold the sheet into thirds and pass through again at the same setting. Repeat once more, then progressively roll through each narrower setting until the sheet is translucent enough to see your hand through it. Without a machine, use a rolling pin on a floured surface to achieve the same thinness.

7. 7

   Cut each dough sheet in half crosswise. On one half, drop small spoonfuls of filling about 1 inch apart. Lightly brush the dough around each mound with cold water using a fingertip or pastry brush.

8. 8

   Lay the second dough half over the filling. Press firmly around each mound to expel air and create a tight seal.

9. 9

   Using a sharp knife or pizza wheel, cut between the mounds to form individual square ravioli roughly 2 to 2½ inches across. Transfer to a lightly floured baking sheet. Repeat with the remaining dough portions.

10. 10

    For the cream sauce: Warm olive oil in a large skillet over medium heat. Add the garlic and pesto and stir continuously for about 1 minute until aromatic. Pour in the heavy cream, raise heat to medium-high and bring to a boil, then reduce to medium-low and simmer for 3 to 5 minutes until slightly thickened. Whisk in the Parmesan until fully melted, then remove from heat and keep warm.

11. 11

    Meanwhile, gently heat the marinara sauce in a small saucepan over medium-low heat, stirring occasionally, for about 5 minutes until warmed through.

12. 12

    Bring a large pot of salted water to a vigorous boil over high heat. Cook the ravioli in batches, returning the water to a boil each time. Boil uncovered, stirring occasionally, for 4 to 6 minutes until the ravioli float and the filling is heated through. Drain thoroughly.

13. 13

    Distribute the ravioli among four warmed bowls. Spoon the marinara over the top, then drizzle with the cream sauce and serve immediately.