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 a subtle 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, salty flavor to the filling.

Fontina cheese: A mild, nutty cheese that complements the other cheeses in the filling.

Black pepper: Adds a hint of spice to the filling.

When rolling out the dough, ensure it is thin enough to see your hand through it. This will help the ravioli cook evenly and prevent them from becoming too doughy. Additionally, when placing the filling on the dough sheets, make sure to leave enough space between each mound to seal the edges properly. This will prevent the filling from leaking out during cooking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

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

• 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 can provide a slightly different flavor profile and is less processed.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and moisture content, though it may be slightly less creamy.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, making it a good alternative.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano is a bit saltier and sharper but can be used similarly in recipes.

• fontina cheese - Substitute with gruyere cheese: Gruyere has a similar creamy texture and nutty flavor, making it a suitable replacement.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can enhance the dish differently.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color 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 the ravioli are not touching each other to prevent sticking.
• Once arranged, cover the baking sheet with plastic wrap and refrigerate for up to 2 days. This method ensures that the pasta maintains its texture and doesn't dry out.
• For longer storage, freeze the ravioli directly on the baking sheet until they are solid, which usually takes about 1-2 hours. This step is crucial to keep them from clumping together.
• After freezing, transfer the ravioli to a resealable plastic freezer bag or an airtight container. Label the bag with the date to keep track of freshness. They can be stored in the freezer for up to 2 months.
• When you're ready to cook the frozen ravioli, do not thaw them. Instead, drop them directly into boiling salted water. Increase the cooking time slightly, usually by an additional 1-2 minutes, until they float and are tender.
• If you have leftover cooked ravioli, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a sauce or in the microwave with a splash of water to prevent drying out.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a knob of butter.
  2. Add the leftover ravioli to the skillet and sauté for 2-3 minutes on each side until heated through and slightly crispy.
  3. Optionally, add a bit of parmesan cheese on top for extra flavor.

• 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 with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on medium power for 1-2 minutes, checking 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 10-15 minutes or until heated through.
  4. For a crispy texture, remove the foil for the last 5 minutes of baking.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the ravioli in the steamer basket in a single layer.
  3. Cover and steam for about 5 minutes or until 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 them in the air fryer basket in a single layer.
  4. Air fry for 3-5 minutes, shaking the basket halfway through for even heating.

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

• Plastic wrap: Wrap the dough in this after kneading to let it rest without drying out.

• Rolling pin: Roll out the dough into thin sheets for the ravioli.

• Knife: Cut the rolled-out dough into ravioli shapes after placing the filling.

• Pot: Boil salted water in this to cook the ravioli.

• Slotted spoon: Use this to remove the cooked ravioli from the boiling water.

• Cheese grater: Grate the parmesan and fontina cheeses for the filling.

• Measuring cups: Measure out the flour, ricotta, mozzarella, and other ingredients accurately.

• Measuring spoons: Measure the salt, olive oil, and black pepper precisely.

• Whisk: Beat the eggs before adding them to the flour mixture.

• Cutting board: Provide a clean surface to knead the dough and cut the ravioli.

Prepare the filling in advance: Mix the cheeses and seasonings a day ahead and store in the fridge to save time on the day of cooking.

Use a pasta machine: Rolling out the dough with a pasta machine ensures even thickness and speeds up the process.

Batch cooking: Make extra ravioli and freeze them for a quick meal later.

Pre-made dough: If you're short on time, use store-bought pasta sheets to skip the dough-making step.

Efficient assembly: Use a ravioli mold to quickly shape and seal multiple ravioli at once.