How to make a Five Cheese Ravioli

A simple way of making a five cheese ravioli. It could be any number of cheeses but this combination is wonderful. You can also try some of our other filling combinations for ravioli too.

Ingredients:

For the Pasta Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• Water (as needed)

For the Cheese Filling:

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded fontina cheese
• 1/4 cup shredded asiago cheese
• 1/4 cup shredded provolone cheese
• 1 large egg
• Salt and pepper to taste

For Cooking and Serving:

• Salt for boiling water
• Olive oil for drizzling (optional)
• Freshly grated Parmesan cheese for serving
• Fresh basil or parsley for garnish (optional)

Preparation:

1. Prepare the Pasta Dough:

a. On a clean surface, mound the flour and make a well in the center.

b. Crack the eggs into the well, add salt, and gradually incorporate the flour into the eggs.

c. Knead the dough until smooth, adding water if necessary. Wrap in plastic wrap and let it rest for at least 30 minutes.

2. Make the Cheese Filling:

a. In a bowl, combine ricotta, mozzarella, Parmesan, fontina, asiago, provolone, and the egg.

b. Mix until well combined. Season with salt and pepper to taste.

3. Roll out the Pasta Dough:

a. Divide the rested dough into four equal parts.

b. Roll out one portion at a time into a thin sheet. The sheet should be thin enough to see your hand through it.

c. Place small mounds of the cheese filling on one half of the sheet, leaving space between each.

d. Fold the other half of the sheet over the mounds, press around the filling to seal, and cut into individual ravioli.

4. Cook the Ravioli:

a. Bring a large pot of salted water to a boil.

b. Carefully drop the ravioli into the boiling water and cook until they float to the surface (usually 2-4 minutes).

c. Remove with a slotted spoon and drain.

5. Serve:

a. Drizzle with olive oil if desired.

b. Sprinkle freshly grated Parmesan cheese over the top.

c. Garnish with fresh basil or parsley if desired.