Homemade Four Cheese Ravioli
Welcoming the arrival of spring and celebrating National Ravioli Day (March 20th) with a Homemade Four Cheese Ravioli with a Spring Pea & Asparagus Soup/Sauce. Freshly made, tender pasta parcels, bursting with an incredibly tasty blend of mint, lemon, with ricotta, mozzarella, Fontina, and Parmesan cheeses. Perfectly complemented by the vibrant flavours of the homemade pea and asparagus soup/sauce.
Equipment
- 1 Pasta Machine optional
- 1 fluted pastry wheel optional
Ingredients
Pasta
- 2 cups 270 g all-purpose flour, more as needed, plus more for dusting
- 1 teaspoon kosher salt
- 3 large eggs
- 3 egg yolks
- 2 tablespoons of olive oil
Four Cheese Filling
- 400 g 14 ounces whole milk ricotta cheese, drained of excess moisture
- 60 g 2.1 ounces whole milk mozzarella, finely shredded
- 60 g 2.1 ounces Fontina cheese, finely shredded
- 30 g 1 ounce Parmesan cheese, finely shredded
- 1 large whole egg room temperature
- ½ teaspoon fine kosher salt
- ½ teaspoon freshly-ground black pepper
- 1 tablespoon fresh mint leaves finely chopped
- Zest of 1 lemon
Sauce
- Pea and asparagus soup homemade or store bought, 1 cup per serving
Garnish
- Chopped hazelnuts
- Parmesan cheese grated
- Blanched asparagus spears 3 per serving
- Green peas 1 tablespoon per serving
- Mint chopped
- Black pepper
Instructions
Prepare the Pasta Dough
- In a food processor with a dough blade, add the flour, salt, eggs, yolks, and olive oil. Pulse until the ingredients have incorporated and a dough begins to form. About 2 minutes.
- OR in a large mixing bowl, combine the all-purpose flour and kosher salt. Create a well in the center. Add the eggs, egg yolks, and olive oil into the well you have created. Slowly incorporate the flour into the wet ingredients with a fork, until a rough dough forms.
- Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. It should spring back when you press your finger into it. Wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes.
Make the Four Cheese Filling
- In another bowl, combine the eggs and lightly whisk. Add the ricotta and stir to combine. Next add the salt, pepper, mint, and lemon zest, stir to combine. Next add the mozzarella, Fontina, Parmesan cheeses and mix until well combined. Adjust seasoning to taste if necessary.
Roll Out the Pasta Dough
- After resting, divide the dough into three or four portions. Roll out each portion into very thin sheets using a pasta machine or a rolling pin, dusting with flour as needed to prevent sticking.
Assemble the Ravioli
- Place ½ tablespoon of the cheese filling onto one pasta sheet, leaving space between each mound.
- Gently brush water around each mound of filling to help seal the ravioli.
- Carefully place another pasta sheet over the filling, pressing down gently around each mound to seal the edges.
Cut and Seal the Ravioli
- Use a fluted pastry wheel (or a knife or pasta cutter) to cut the ravioli into individual squares (or circles.) Using your finger, press firmly around the edges of each ravioli to ensure a tight seal.
Cook the Ravioli
- Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 2-3 minutes or until they float to the surface and are cooked through. Cook in batches, so not to overcrowd.
Serve and Enjoy
- Drain the cooked ravioli and serve them hot with a ladle of Pea and Asparagus Soup. Garnish with chopped hazelnuts, grated Parmesan cheese, blanched asparagus tips, peas, chopped mint, and pepper, optional.
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Video
Notes
Tips To Making Ravioli
- Use the Right Dough Consistency: Ensure your pasta dough is not too dry or too wet. It should feel smooth, elastic, and slightly tacky to the touch. Add flour or water in small amounts as needed during kneading to achieve the right consistency.
- Let the Dough Rest: Allow the pasta dough to rest wrapped in plastic wrap at room temperature for at least 30 minutes before rolling it out. This steps enables the gluten to relax, which makes it easier to roll out into thin sheets.
- Roll Out Even Sheets: Use a pasta machine to roll out thin even sheets or by hand using a rolling pin. Aim for uniform thickness to ensure even cooking and consistent texture. You should be able to see your hand or the surface underneath through the dough when held up to the light. This indicates that the dough is thin enough.
- Properly Seal the Edges: When assembling the ravioli, make sure to press down firmly around the edges of each mound of filling to seal the pasta sheets together. Use a brush or your fingers to moisten the edges with water for a better seal.
- Do Not Overfill: Avoid overfilling the ravioli, as this can cause them to burst open during cooking. Use a small spoon or piping bag to portion the filling onto the pasta sheets, leaving enough space between each mound.
- Remove Air Pockets: Gently press out any air pockets around the filling as you seal the ravioli to prevent them from bursting while cooking.
- Cook Carefully: Cook the ravioli in a large pot of salted boiling water, gently dropping them in one by one to prevent sticking. Avoid overcrowding the pot and cook in batches if necessary. Keep an eye on them as they cook, as they only need a few minutes to cook through.
- Test for Doneness: Ravioli are ready when they float to the surface of the water and are slightly puffed up. Taste one to ensure the pasta is cooked al dente and the filling is heated through.
- Serve Promptly: Once cooked, remove the ravioli from the water using a slotted spoon and serve them immediately with your favorite sauce or toppings. Freshly made ravioli are best enjoyed right away.
- Refrigerating Uncooked Ravioli: If you plan to use the ravioli within a day or two, you can refrigerate them. Place the assembled but uncooked ravioli on a baking sheet lined with parchment paper and cover them loosely with plastic wrap. Refrigerate for up to 24-48 hours, flipping halfway through. When ready to cook, simply boil the refrigerated ravioli according to your recipe's instructions.
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