Four Cheese Ravioli Recipe

Flour: The base for the pasta dough, providing structure and texture.

Eggs: Essential for binding the dough and adding richness.

Olive oil: Adds moisture and helps in making the dough pliable.

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 unique, creamy flavor to the filling.

Black pepper: Adds a touch of spice to balance the richness of the cheeses.

When making ravioli, ensure that the dough is rolled out as thinly as possible without tearing. This will help the pasta cook evenly and allow the cheese filling to shine. Use a pasta machine if available, gradually working from the thickest to the thinnest setting. If rolling by hand, take your time and use plenty of flour to prevent sticking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber to the dish.

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

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

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

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

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

• fontina cheese - Substitute with gruyere cheese: Gruyere has a similar creamy texture and nutty flavor.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a slightly different taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.

• To store your freshly made four cheese ravioli, place them in a single layer on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking.
• Once arranged, cover the baking sheet with plastic wrap and refrigerate for up to 24 hours. This is perfect if you plan to cook them the next day.
• For longer storage, freeze the ravioli directly on the baking sheet until they are firm, which usually takes about 1-2 hours.
• After freezing, transfer the ravioli into a resealable plastic bag or an airtight container. Label the bag with the date to keep track of freshness.
• When you're ready to cook the frozen ravioli, do not thaw them. Instead, drop them directly into boiling salted water. They may take an extra minute or two to cook compared to fresh ravioli.
• If you have leftover cooked ravioli, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
• Reheat the cooked ravioli by gently warming them in a pan with a bit of olive oil or butter, or by microwaving them with a splash of water to keep them moist.
• For an added burst of flavor, consider tossing the reheated ravioli with some fresh herbs like basil or parsley before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a knob of butter.
  2. Place the leftover ravioli in the skillet, ensuring they are in a single layer.
  3. Add a few tablespoons of water or broth to the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, occasionally shaking the pan to prevent sticking, until the ravioli are heated through.

• Microwave Method:

  1. Place the ravioli in a microwave-safe dish.
  2. Add a splash of water or sauce to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then check and stir. Continue heating in 30-second intervals until hot.

• 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. Add a small amount of sauce or broth to keep them from drying out.
  4. Bake for about 15-20 minutes, or until heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the ravioli in the steamer basket in a single layer.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly spray the ravioli with olive oil to prevent drying out.
  3. Place the ravioli in the air fryer basket in a single layer.
  4. Heat for about 3-5 minutes, shaking the basket halfway through, until hot and slightly crispy.

• Mixing bowl: To combine the flour and salt, and to mix the eggs and olive oil into the dough.

• Plastic wrap: To wrap the dough and let it rest.

• Rolling pin: To roll out the dough into thin sheets.

• Knife: To cut the ravioli shapes.

• Large pot: To boil the water for cooking the ravioli.

• Slotted spoon: To remove the cooked ravioli from the boiling water.

• Measuring cups: To measure the flour, cheeses, and other ingredients accurately.

• Measuring spoons: To measure the salt, olive oil, and black pepper.

• Cheese grater: To grate the parmesan and fontina cheeses.

• Wooden spoon: To mix the filling ingredients together.

• Floured surface: To knead the dough and roll it out.

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

Use a pasta maker: Roll out the dough quickly and evenly with a pasta maker instead of a rolling pin.

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

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

Use a ravioli mold: Speed up the shaping process by using a ravioli mold for uniform pieces.