Four Cheese Ravioli Recipe

All-purpose flour: The base for the pasta dough, providing structure and texture.

Eggs: Essential for binding the dough and adding richness.

Olive oil: Adds moisture and flavor to the dough.

Ricotta cheese: A creamy cheese that forms the base of the filling.

Mozzarella cheese: Adds a stretchy, melty texture to the filling.

Parmesan cheese: Provides a sharp, salty flavor to the filling.

Fontina cheese: Adds a mild, nutty flavor to the filling.

Salt: Enhances the overall flavor of the filling.

Black pepper: Adds a hint of spice to the filling.

When making ravioli, ensure that the dough is rolled out evenly and thinly. This will help the pasta cook uniformly and prevent it from being too thick and chewy. Use a pasta machine if available, gradually decreasing the thickness setting with each pass. If rolling by hand, aim for a thickness of about 1/16 inch. Additionally, make sure to press out any air pockets around the filling before sealing the ravioli to prevent them from bursting during cooking.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making the dish healthier.

• large eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water per egg. This is a good vegan alternative and adds a slightly nutty flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar fat content, making it a suitable substitute.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.

• mozzarella cheese - Substitute with provolone cheese: Provolone has a similar melting quality and mild flavor, making it a good alternative.

• parmesan cheese - Substitute with pecorino romano cheese: Pecorino Romano is slightly saltier and has a similar hard texture, making it a good substitute.

• fontina cheese - Substitute with gruyere cheese: Gruyere has a similar creamy texture and nutty flavor, making it a suitable replacement.

• salt - Substitute with sea salt: Sea salt has a slightly different mineral content and can enhance the flavor similarly.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the dish.

• To store your freshly made four cheese ravioli, place them in a single layer on a baking sheet lined with parchment paper. Make sure they are not touching each other to prevent sticking.
• Once the ravioli are arranged, cover the baking sheet with plastic wrap and place it in the freezer for about 1-2 hours, or until the ravioli are completely frozen.
• After the ravioli are frozen, transfer them to a freezer-safe bag or airtight container. Label the bag with the date to keep track of their freshness.
• When you're ready to cook the frozen ravioli, do not thaw them. Instead, drop them directly into a pot of boiling salted water. Cook for 4-5 minutes or until they float to the top and are heated through.
• For storing cooked ravioli, allow them to cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days.
• To reheat refrigerated ravioli, you can either microwave them with a bit of sauce to keep them moist or reheat them in a saucepan with a splash of water or broth over medium heat until warmed through.
• If you prefer to freeze cooked ravioli, follow the same initial freezing steps as for uncooked ravioli. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 2 months.
• When reheating frozen cooked ravioli, it's best to use a gentle method like steaming or simmering in a sauce to prevent them from becoming mushy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or a knob of butter.
  2. Add the leftover ravioli in a single layer.
  3. Cook for 2-3 minutes on each side until heated through and slightly crispy.
  4. Optionally, add a splash of water or broth to create steam and cover the skillet with a lid for a minute.

• Microwave Method:

  1. Place the ravioli in a microwave-safe dish.
  2. Add a splash of water or sauce to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, checking and stirring halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the ravioli in a single layer on a baking dish.
  3. Add a bit of sauce or a drizzle of olive oil to prevent drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes until heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the ravioli in the basket in a single layer.
  3. Cover and steam for about 3-5 minutes until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly spray the ravioli with cooking spray.
  3. Arrange them in a single layer in the air fryer basket.
  4. Air fry for 3-5 minutes, shaking the basket halfway through for even heating.

• Mixing bowl: To combine the flour and eggs, and later to mix in the olive oil until the dough forms.

• Plastic wrap: To wrap the dough and let it rest for 30 minutes.

• Floured surface: To knead the dough until smooth.

• Rolling pin: To roll out the dough into thin sheets.

• Knife: To cut the rolled-out dough into ravioli shapes.

• Large pot: To boil water for cooking the ravioli.

• Slotted spoon: To remove the cooked ravioli from the boiling water.

• Cheese grater: To grate the parmesan and fontina cheeses.

• Measuring cups: To measure out the flour, ricotta cheese, and mozzarella cheese.

• Measuring spoons: To measure the salt, pepper, and olive oil.

Prepare the filling ahead: Mix the cheeses and seasonings the night before to save time on the day of cooking.

Use a pasta machine: Rolling out the dough with a pasta machine ensures even thickness and speeds up the process.

Batch cooking: Make extra ravioli and freeze them for a quick meal later.

Pre-boil water: Start heating the water while assembling the ravioli to reduce waiting time.

Store-bought dough: Use pre-made pasta sheets if you're short on time.