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Homemade Four Cheese Ravioli


120 min

Homemade Four Cheese Ravioli

Homemade Four Cheese Ravioli Photo 1




120 min


4 persons




4.00 rating-star (214)


Author: Victoria Bailey
This ravioli recipe includes a homemade pesto-Alfredo sauce and marinara. I wanted to recreate the ravioli dish that you get at Maggiano's Italian restaurant and it turned out great! Don't be intimidated by the large list of ingredients, it is well worth it.


  • all-purpose flour: 2 cups
  • salt: 1 pinch
  • eggs: 2 piece
  • water: 1.5 Tbsp
  • olive oil: 1 tsp
  • (8 ounce) container ricotta cheese: 1 container
  • (4 ounce) package cream cheese, softened: 1 pack
  • shredded mozzarella cheese: 0.5 cup
  • shredded provolone cheese: 0.5 cup
  • egg: 1 piece
  • dried parsley: 1.5 tsp
  • olive oil: 2 Tbsp
  • garlic, crushed: 2 clove
  • prepared basil pesto sauce: 3 Tbsp
  • heavy cream: 2 cups
  • grated Parmesan cheese: 0.25 cup
  • (24 ounce) jar marinara sauce: 1 jar
  • egg: 1 piece
  • water: 1 Tbsp

Metric Conversion

Stages of cooking

  1. Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
    Homemade Four Cheese Ravioli Photo 2
  2. Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
    Homemade Four Cheese Ravioli Photo 3
  3. While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
    Homemade Four Cheese Ravioli Photo 4
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
    Homemade Four Cheese Ravioli Photo 5
  5. Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
    Homemade Four Cheese Ravioli Photo 6
  6. Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.
    Homemade Four Cheese Ravioli Photo 7
  7. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
    Homemade Four Cheese Ravioli Photo 8
  8. Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.
    Homemade Four Cheese Ravioli Photo 9
  9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
    Homemade Four Cheese Ravioli Photo 10
  10. Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.
    Homemade Four Cheese Ravioli Photo 11
  11. To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.
    Homemade Four Cheese Ravioli Photo 12

History of the Homemade Four Cheese Ravioli: Ravioli is a traditional Italian pasta dish that has been prepared for centuries. It is believed to have originated from the city of Genoa, in the Northern region of Italy. The filling of ravioli can vary from region to region, and in this recipe, we use a delicious four-cheese filling. Homemade ravioli not only tastes better than store-bought, but it also allows you to customize the filling to your liking.

Tips and Tricks for Homemade Four Cheese Ravioli Recipe: Making homemade ravioli may seem daunting, but with a little practice, it is surprisingly easy. Here are some tips and tricks to help you make the perfect Homemade Four Cheese Ravioli:

  • It is essential to let the dough rest in the refrigerator for at least an hour. This resting period allows the gluten to relax, making the dough more pliable and easier to work with.
  • When rolling out the dough, use flour sparingly to prevent the dough from sticking.
  • Make sure to seal the edges of the ravioli tightly to prevent the filling from falling out during cooking.
  • To prevent the ravioli from sticking together, dust them lightly with flour after cutting them out and before cooking.
  • It is important to cook the ravioli in salted water that is at a rolling boil. Stir the ravioli gently to prevent them from sticking together.

Tips for presenting the dish: To present the Homemade Four Cheese Ravioli, you can sprinkle some fresh parsley or basil on top of the dish for an extra burst of flavor and color. Serve the dish with a side salad or garlic bread. For an extra special touch, you can serve the ravioli in individual serving bowls and drizzle the marinara and cream sauce on top in a fancy pattern. This dish is sure to impress your family and friends with its deliciously rich and cheesy flavors.

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