Pasta and cheese are pretty synonymous together, whether the cheese is sprinkled on top or stuffed inside of the pasta. So, why not kick it up a notch and use four different cheeses? The filling inside these ravioli is rich, creamy and the perfect balance of cheese and spices. Plus, nothing beats fresh homemade pasta. Yes, it is a lot more work than opening a bag of frozen ravioli, but you can’t beat the taste. If you’re up to the task, I highly recommend making a large of bath of these ravioli, and freezing some to use at a later date. They’ll be perfect for a night when cooking a huge meal is just not in the cards.
Four Cheese Ravioli
Yields: About 4 servings
1 batch fresh pasta
1/2 cup part-skim ricotta
1/2 cup shredded mozzarella
1/2 cup grated parmesan
1/2 cup shredded provolone
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp salt
1/8 tsp pepper
1 egg, whisked
In a large bowl combine all the cheeses, spices, and egg together until well combined. Set aside while you prepare your dough.
On a lightly floured surface, roll out the dough into a long, thin sheet. Using a pastry cutter, pizza cutter or a long, thin knife, cut the pasta into strips about 2 inches in width. Place a small amount of cheese filling about 2 inches apart on the strip.
Dip your finger into water, then make a square around each cheese filling. Place another strip of pasta on top, then gently press the seams down.
Use your pastry cutter to cut into squares, and move then ravioli aside. Continue until all the pasta is used up.
To cook; bring a large pot of salted water to a boil, and cook for 5 minutes until al dente. Serve with your favorite sauce.
Source: A Stick a Fork In It original recipe.