Homemade 4-Cheese Ravioli Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
3 minutes
Servings:
6 Servings
Ingredients
  • 2 ½ cups all-purpose or 00 flour, plus extra for dusting surfaces
  • 4 eggs
  • ½ cup ricotta
  • ¼ cup mascarpone, softened at room temperature
  • ¼ freshly grated Pecorino Romano
  • ¼ cup taleggio, softened at room temperature
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Add the flour and eggs to a food processor.
  2. Pulse until the mixture is crumbly, with large, soft pieces of dough beginning to form.
  3. Remove from the food processor and bring the mixture together using your hands. Knead into a rough ball, about 5 minutes.
  4. Wrap tightly in plastic wrap and let rest 10 minutes.
  5. Knead the ball again until dough is smooth. Cover tightly and let rest for 30 minutes.
  6. In the meantime, prepare the filling by combining all filling ingredients in a bowl.
  7. Transfer the filling to a piping bag and set aside.
  8. Cut the dough into 6 pieces. Seal 5 of the pieces in a large plastic bag.
  9. Roll the first piece out using a rolling pin until it is ¼-inch thick, keeping it the same width or smaller than the pasta machine or roller you’ll be using (either a stand-alone pasta roller or a stand mixer attachment will work).
  10. Roll the piece through the machine at the thickest setting.
  11. Fold the ends into the center and rotate, then send the pasta through the machine again.
  12. Repeat, folding the ends into the center and sending through the machine once more.
  13. Send the sheet through the next 3 settings, then fold into the center again.
  14. Send the sheet through the second thickest setting.
  15. Continue rolling the sheet through every setting, moving up a notch each time, stopping just when you can see your hand through the pasta (you likely won’t go to the thinnest setting on your machine).
  16. Lay the sheet on a floured surface and trim into 2 long strips, about 1 ½ inches wide.
  17. Pipe dollops of the cheese mixture evenly across one strip of dough.
  18. Lay the second strip of dough over the first and firmly press down and around the cheese to seal. Press any air bubbles out.
  19. Using a rotary cutter, trim the strips into square ravioli pieces.
  20. Repeat the process with the remaining 5 dough balls, rolling them out, filling them, and cutting into ravioli.
  21. When ready to cook, bring a pot of water to a boil.
  22. Boil ravioli until floating to the surface, about 2 to 3 minutes.
  23. Drain and serve the ravioli with your favorite sauce.