Learn how to make restaurant-style four cheese ravioli at home with this easy step-by-step recipe. Filled with creamy cheese and topped with a rich cream sauce and marinara, this dish is perfect for special dinners or any night you want to impress.
Why You’ll Love This Recipe
Making ravioli from scratch might sound hard, but it’s easier than you think. This homemade four cheese ravioli recipe brings together a creamy cheese filling, tender pasta, and a flavorful pesto Alfredo cream sauce with a touch of marinara. It tastes just like the one from Maggiano’s Italian restaurant!
Ingredients You’ll Need
Here’s what you need to make this delicious ravioli dish:
Ravioli Dough
- 2 cups all-purpose flour (plus more for dusting)
- 3 large eggs
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
Cheese Filling
- ½ cup whole milk ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup shredded provolone cheese
- 1 tablespoon grated Parmesan cheese
- 1 large egg
- ¾ teaspoon dried parsley
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Cold water (for sealing)
Pesto Alfredo Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 3 tablespoons prepared basil pesto
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- 1⅓ cups marinara sauce
Step-by-Step Instructions
- Make the Dough. On a clean work surface, mound the flour and create a well in the center. Add the eggs, olive oil, and salt into the well. Use a fork to beat the eggs and slowly incorporate the flour until a dough starts to form. Use your hands to knead the dough until smooth and elastic, about 8 to 10 minutes. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to 2 hours.
- Prepare the Cheese Filling. In a bowl, mix together ricotta, mozzarella, provolone, Parmesan, egg, parsley, salt, and pepper until well combined. Set aside.
- Roll Out the Pasta. Divide the dough into 4 equal parts. Flatten one portion at a time and roll it through a pasta machine (or use a rolling pin) until very thin — about 1/32 of an inch. You should be able to see your hand through it.
- Fill and Seal the Ravioli. Cut the sheet of dough in half. On one half, drop teaspoonfuls of the cheese filling about 1 inch apart. Lightly brush around the filling with water. Lay the other half of the dough on top and press around each filling mound to seal tightly and remove air. Cut the ravioli into 2 to 2½ inch squares using a sharp knife or pizza cutter. Place them on a lightly floured baking sheet.
- Make the Cream Sauce. In a large skillet over medium heat, warm olive oil. Add garlic and pesto, stirring for about 1 minute until fragrant. Stir in the heavy cream and bring to a gentle boil. Reduce heat and let simmer for 3 to 5 minutes until slightly thick. Whisk in Parmesan cheese and remove from heat.
- Heat the Marinara. In a small saucepan, warm the marinara sauce over medium-low heat until hot, stirring occasionally.
- Cook the Ravioli. Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 4 to 6 minutes until they float and the filling is hot. Drain well.
- Serve. Place ravioli in serving bowls. Spoon marinara over the top, then drizzle with the pesto Alfredo cream sauce. Serve hot and enjoy!
Helpful Tips
- Use a pasta roller: Rolling pasta by hand is possible, but a pasta machine makes the process faster and more consistent.
- Cheese swaps: Stick with ricotta as the base, but feel free to switch out other cheeses like asiago for provolone or pecorino for Parmesan.
- Avoid overfilling: This makes sealing harder and could cause the ravioli to burst when cooking.
What to Serve with Cheese Ravioli
Since this dish is rich and filling, serve it with a simple green salad, roasted vegetables, or garlic bread. Want more ideas? Check out our Italian side dish recipes.
Storage Tips
- In the fridge: Store cooked ravioli in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.
- In the freezer: Freeze uncooked ravioli by placing them on a baking sheet in a single layer until solid. Then transfer to a freezer-safe bag or container. Freeze for up to 6 months.
Nutrition (Per Serving)
- Calories: 796
- Fat: 50g
- Carbohydrates: 61g
- Protein: 26g
Conclusion
Making pasta from scratch is a fun and rewarding kitchen project. Whether you’re making this for a cozy family dinner or a special occasion, this creamy ravioli with pesto Alfredo and marinara sauce is sure to be a hit.
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Homemade Four Cheese Ravioli
This homemade four cheese ravioli is filled with creamy ricotta, mozzarella, provolone, and Parmesan, then topped with a rich pesto Alfredo and a touch of marinara. Perfect for cozy dinners or special occasions.
Ingredients
Equipment
Method
- Make the dough by mixing flour, eggs, olive oil, and salt on a clean surface. Knead until smooth and elastic, about 8 to 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
- In a bowl, mix all filling ingredients until well combined. Set aside.
- Divide the dough into four pieces. Roll each one out thin using a pasta roller or rolling pin until you can see your hand through it.
- Cut dough into two sheets. Add teaspoon-size portions of filling spaced 1 inch apart on one sheet. Lightly brush water around the filling.
- Place the second dough sheet on top. Press around each mound to seal tightly and remove air. Cut into 2 to 2½ inch squares. Set aside on a floured surface.
- To make the sauce, heat olive oil in a skillet. Add garlic and pesto, stir for 1 minute. Add cream, bring to a boil, then reduce heat and simmer for 3–5 minutes. Stir in Parmesan until melted.
- Warm the marinara sauce in a saucepan over low heat until heated through.
- Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 4–6 minutes until they float. Drain well.
- Serve the ravioli in bowls, topped with marinara and finished with the pesto Alfredo cream sauce.
Notes
You can freeze uncooked ravioli by placing them in a single layer on a baking sheet until firm. Then transfer to a freezer bag and store for up to six months.