Four Cheese Ravioli Recipe

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

Eggs: Essential for binding the dough and giving it richness.

Olive oil: Adds moisture and helps in making the dough pliable.

Salt: Enhances the flavor of both the dough and the filling.

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, nutty flavor to the filling.

Gorgonzola cheese: Adds a tangy, bold flavor to the filling.

Black pepper: Adds a hint of spice to balance the richness of the cheeses.

When making the dough for your ravioli, ensure that you knead it thoroughly for the full 10 minutes. This helps develop the gluten in the flour, resulting in a more elastic and workable dough. Additionally, when rolling out the dough, aim for a consistent thinness to ensure even cooking. If you don't have a pasta machine, a rolling pin will work, but be patient and roll it as thin as possible. For the cheese filling, make sure all the cheeses are well combined to achieve a uniform flavor in every bite. When placing the filling on the dough, leave enough space between mounds to seal the edges properly, preventing the ravioli from bursting open during cooking.

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

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a great vegan alternative that helps bind the dough.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• 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 sharper flavor, which can add a different dimension to the dish.

• gorgonzola cheese - Substitute with blue cheese: Blue cheese has a similar strong, tangy flavor and crumbly texture, making it a suitable replacement.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer flavor, which can enhance the taste of the filling.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a uniform color in the filling.

• To store your freshly made four cheese ravioli, first ensure they are completely cooled. Place them in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.

• Once the ravioli are arranged on the baking sheet, cover them with plastic wrap and place the sheet in the freezer. Allow them to freeze for about 2 hours or until they are firm.

• After the ravioli are frozen solid, transfer them to a resealable plastic freezer bag or an airtight container. Label the bag or container 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 5-6 minutes or until they float to the top and are heated through.

• For storing in the refrigerator, place the cooled ravioli in a single layer in an airtight container. They can be stored in the fridge for up to 2 days.

• If you have leftover cooked ravioli, store them in an airtight container in the refrigerator. They can be reheated by gently simmering in a sauce or microwaving with a splash of water to prevent drying out.

• For an extra touch of flavor, consider freezing the ravioli with a light dusting of semolina flour or cornmeal to keep them from sticking and to add a slight crunch when cooked.

• Always ensure that your ravioli are stored in a cool, dry place if not freezing immediately. This helps maintain their texture and prevents spoilage.

• When freezing, make sure to use high-quality freezer bags or containers to avoid freezer burn, which can affect the taste and texture of your four cheese ravioli.

• For a quick meal, portion out the ravioli into individual servings before freezing. This way, you can easily grab just the right amount for a single meal without having to thaw the entire batch.

• Stovetop Method:

  1. Heat a pan over medium heat and add a splash of olive oil or a knob of butter.
  2. Add the leftover ravioli to the pan and sauté for 2-3 minutes on each side until heated through and slightly crispy.
  3. Optionally, add a few tablespoons of water or broth to the pan and cover with a lid to steam the ravioli for a softer texture.

• Microwave Method:

  1. Place the ravioli in a microwave-safe dish and add a splash of water or sauce to keep them moist.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ravioli in an oven-safe dish and cover with foil to prevent drying out.
  3. Bake for 10-15 minutes, or until heated through. For a crispy finish, remove the foil for the last 5 minutes of baking.

• Steaming Method:

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

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the ravioli with olive oil or cooking spray.
  3. Place the ravioli in the air fryer basket in a single layer and cook for 3-5 minutes, shaking the basket halfway through for even heating.

• Mixing bowl: Use this to combine the flour and salt, and to mix in the eggs and olive oil to form the dough.

• Plastic wrap: Wrap the dough in this to let it rest for 30 minutes.

• Rolling pin: Roll out the dough into thin sheets for the ravioli.

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

• Large pot: Boil water in this to cook the ravioli.

• Slotted spoon: Use this to remove the cooked ravioli from the boiling water.

• Cheese grater: Grate the parmesan cheese for the filling.

• Mixing spoon: Mix the cheese filling ingredients together.

• Floured surface: Knead the dough on this to prevent sticking.

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

• Measuring spoons: Measure out the salt, olive oil, and black pepper.

Prepare the filling ahead: Mix the cheese filling ingredients the night before and store in the fridge.

Use a pasta machine: A pasta machine can help roll out the dough evenly and quickly.

Pre-cut dough sheets: Cut the dough sheets into manageable sizes before adding the filling.

Batch cooking: Make extra ravioli and freeze them for future meals.

Boil water in advance: Start boiling the water while assembling the ravioli to save time.