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Ravioli Recipe

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.
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Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Italian
Calories: 796
Ingredients Equipment Method Notes

Ingredients
  

Ravioli Dough
  • 2 cups all-purpose flour plus more for dusting
  • 3 large eggs
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
Ravioli Filling
  • 1/2 cup whole milk ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded provolone cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 large egg
  • 3/4 teaspoon dried parsley
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • cold water for sealing edges
Pesto Alfredo Cream Sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic finely chopped
  • 3 tablespoons prepared basil pesto
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 1/3 cups marinara sauce

Equipment

  • Mixing bowls
  • Fork
  • Plastic wrap
  • Rolling pin or pasta machine
  • Skillet
  • Saucepan
  • Knife or pizza cutter
  • Large pot
  • Strainer

Method
 

  1. 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.
  2. In a bowl, mix all filling ingredients until well combined. Set aside.
  3. 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.
  4. Cut dough into two sheets. Add teaspoon-size portions of filling spaced 1 inch apart on one sheet. Lightly brush water around the filling.
  5. 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.
  6. 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.
  7. Warm the marinara sauce in a saucepan over low heat until heated through.
  8. 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.
  9. 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.