Four Cheese Ravioli Recipe

All-purpose flour: This is the base for the ravioli dough, providing structure and texture.

Eggs: These bind the dough together and add richness.

Olive oil: Adds moisture and flavor to the dough.

Salt: Enhances the flavor of both the dough and the filling.

Ricotta cheese: A creamy cheese that forms the base of the filling.

Mozzarella cheese: Adds a stretchy, melty texture to the filling.

Parmesan cheese: Provides a sharp, nutty flavor to the filling.

Fontina cheese: Adds a creamy, slightly tangy flavor to the filling.

Ground black pepper: Adds a hint of spice to balance the richness of the cheeses.

When rolling out the dough, ensure it is thin enough to allow the filling to shine but not so thin that it tears easily. A good rule of thumb is to aim for a thickness of about 1/16 inch. If you don't have a pasta machine, use a rolling pin and work from the center outward, rotating the dough frequently to maintain an even thickness. Dust the surface lightly with flour to prevent sticking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier option.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a great vegan alternative.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content, making it a good substitute.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can add a subtle flavor difference.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a bit saltier and has a sharper flavor, but works well as a substitute.

• shredded fontina cheese - Substitute with gruyere cheese: Gruyere has a similar creamy texture and melts well, making it a good alternative.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a slightly different taste, but can be used in the same quantity.

• ground black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in light-colored dishes.

• Allow the freshly made ravioli to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Arrange the ravioli in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Place the baking sheet in the freezer for about 1-2 hours or until the ravioli are firm. This step is crucial for maintaining their shape and texture.
• Once frozen, transfer the ravioli to a resealable plastic bag or an airtight container. Label with the date to keep track of freshness.
• For optimal quality, use the frozen ravioli within 2-3 months. They can be cooked directly from frozen, adding an extra minute or two to the boiling time.
• If storing in the refrigerator, place the ravioli in a single layer in an airtight container. Consume within 2-3 days for the best taste and texture.
• When ready to cook, bring a large pot of salted water to a boil. Add the frozen ravioli and cook for 4-5 minutes or until they float to the top.
• Serve immediately with your favorite sauce, such as a rich marinara or a creamy alfredo, for a delightful meal.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a pat of butter.
  2. Add the leftover ravioli to the skillet and sauté for about 3-4 minutes, flipping occasionally until heated through.
  3. For added flavor, toss in some fresh herbs like basil or parsley during the last minute of cooking.

• Microwave Method:

  1. Place the ravioli in a microwave-safe dish and add a splash of water or sauce to keep them moist.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ravioli in an oven-safe dish and cover with foil.
  3. Bake for about 10-15 minutes or until heated through. For a crispy texture, remove the foil during the last 5 minutes of baking.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the ravioli in a steamer basket and set it over the simmering water.
  3. Cover and steam for about 5-7 minutes or until the ravioli are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the ravioli with olive oil.
  3. Place the ravioli in the air fryer basket in a single layer and cook for 3-5 minutes, shaking the basket halfway through for even heating.

• Mixing bowl: A large bowl used to combine the flour, salt, eggs, and olive oil to form the dough.

• Plastic wrap: Used to wrap the dough and let it rest without drying out.

• Rolling pin: Essential for rolling out the dough into thin sheets.

• Ravioli cutter: A specialized tool to cut the dough into ravioli shapes after placing the filling.

• Large pot: Used to boil water for cooking the ravioli.

• Slotted spoon: Handy for removing the cooked ravioli from the boiling water.

• Floured surface: A clean, flat area dusted with flour to knead and roll out the dough.

• Measuring cups: Used to measure out the flour and cheeses accurately.

• Measuring spoons: Used to measure the salt, olive oil, and pepper.

• Whisk: Useful for beating the eggs before adding them to the flour.

• Cheese grater: Needed to grate the parmesan and fontina cheeses.

• Wooden spoon: Ideal for mixing the dough ingredients together initially.

• Knife: Can be used to cut the dough into manageable pieces before rolling it out.

• Colander: Useful for draining the cooked ravioli.

Prepare the filling: Mix the ricotta, mozzarella, parmesan, and fontina cheeses ahead of time and store in the fridge.

Use a pasta machine: A pasta machine can roll out the dough more quickly and evenly than by hand.

Batch process: Make a large batch of ravioli and freeze the extras for a quick meal later.

Pre-boil water: Start boiling the water while you assemble the ravioli to save time.

Ready-made dough: Use store-bought pasta sheets if you're short on time.