Homemade Four Cheese Ravioli

Recipe View Gather all ingredients. (5 minutes)

Recipe View To prepare ravioli dough: Mound flour on a clean work surface and create a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and whisk together with a fork. (5 minutes)

Recipe View Gradually incorporate the egg mixture into the flour, working from the center outwards. Use your hands to press in the remaining flour until a shaggy dough forms. (10 minutes)

Recipe View Knead the dough until it becomes smooth and elastic, approximately 8 to 10 minutes. The dough should resemble modeling clay and spring back when gently pressed. Wrap the dough in plastic wrap and allow it to rest at room temperature for at least 30 minutes, or up to 2 hours. (40 minutes)

Recipe View While the dough is resting, prepare the ravioli filling: In a bowl, combine ricotta cheese, mozzarella cheese, provolone cheese, Parmesan cheese, egg, parsley, ¼ teaspoon salt, and pepper. Mix thoroughly until well combined. Set the filling aside. (10 minutes)

Recipe View Divide the dough into 4 equal portions and wrap each portion in plastic wrap. Working with one portion at a time, flatten the dough to about 1/32-inch thickness. Use a pasta machine, starting at the widest setting. Fold the dough in thirds (like a letter) and run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until the dough is thin enough to see the outline of your hand through it. Alternatively, if you don't have a pasta machine, roll the dough with a rolling pin on a lightly floured work surface until it reaches the desired thickness. (20 minutes)

Recipe View Cut the dough sheet in half crosswise. On one half, drop teaspoonfuls of the ravioli filling 1 inch apart. Using your fingertip or a pastry brush, lightly brush the dough with water around each mound of filling. (10 minutes)

Recipe View Carefully place the second half of the dough sheet over the top and use your fingers to press around each portion of filling, ensuring all air is removed and the seal is airtight. (5 minutes)

Recipe View Using a sharp knife or pizza wheel, cut between the mounds to form squares (approximately 2 to 2 ½ inches each). Transfer the ravioli to a baking sheet lightly dusted with flour. Repeat the rolling and shaping process with the remaining 3 dough portions. (20 minutes)

Recipe View To prepare the sauce: Heat olive oil in a large skillet over medium heat. Add the garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in the heavy cream, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in the Parmesan cheese until melted. Remove from the heat and keep warm. (10 minutes)

Recipe View Meanwhile, warm the marinara sauce in a small saucepan over medium-low heat, stirring occasionally, until heated through, about 5 minutes. (5 minutes)

Recipe View Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well. (10 minutes)

Recipe View To serve, divide the ravioli among four warmed serving bowls. Drizzle marinara sauce on top, followed by the cream sauce. Garnish with fresh basil, if desired. (5 minutes)