Homemade Four Cheese Ravioli Recipes

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• In a stand mixer add the flour to the mixing bowl, salt, eggs and oil. Blend on low speed with the hook attachment gradually increasing speed to medium. Mix until batter forms a ball (about 3-5 minutes). Remove from bowl and hand knead a few times and then place the dough in a plastic bag while preparing the cheese filling.
• In a medium bowl combine all four cheeses, egg, spices and pepper until completely combined. Cover and set aside.
• To make pasta sheets I use a pasta maker. I got my pasta maker many years ago at a specialty cooking shop that specialized in quality kitchen gadgets. I was able to find the same brand I use only a newer version on Amazon. If you are looking for a pasta maker you can view the one like mine here.Remove dough from plastic bag and cut into fourths. While working with one cut at a time place the other cuts back into the bag so they don't dry out.Place the pasta maker dial to 3 and run the dough through the maker. Fold dough over, turn the dial to 5 and run the dough through the maker again. Turn the dial to 6, fold over the dough and slowly run the dough through the maker. This time assist the dough out of the feeder keeping it in a full sheet form.Note: if you allow the pasta sheet to fold up while coming out of the feeder it may bunch up and you won't be able to separate the dough and you'll have to start all over.Place the sheet of pasta on a floured surface and continue rolling out the rest of the dough to make pasta sheets. Now that your pasta sheets are made and laid out on your work surface it is time to assemble ravioli.
• Assemble Cheese RavioliUsing a kitchen tablespoon place rounded scoops of cheese mixture on a pasta sheet spaced about 2-3 inches apart. Then take a pastry brush and gently brush on a very light amount of water on the exposed sheet.Then gently place a pasta sheet over the top of the cheese filled sheet making sure the cheese is completely covered. Using the side of your hand press the top pasta sheet down between the cheese scoops and align sides to seal.
• Cutting Ravioli ShapesIf you are making the ravioli by hand or using the pasta maker as mentioned above you will want to use a hand tool for cutting the ravioli into shapes. There are several different tools to use and since they aren't that expensive I would recommend having this set of pasta stamps on hand.Using a cutting tool or stamp of your choice for making the ravioli, cut the pasta sheet making sure there is about a 1/4 to 1/2 inch overhang on all sides.
• Dry Pasta Prepare a baking sheet sprinkled with flour. Place cut ravioli onto baking sheet to dry for about 30 minutes and then flip pasta over to continue drying.Cooking Homemade Cheese RavioliPrepare a large pot of water with about 1-2 Tablespoon salt and bring to a boil. I usually serve about 6 pieces of ravioli per person. Place desired amount of ravioli in boiling water and cook for about 5-7 minutes. Gently remove from water using a slotted spoon and place in a colander to drain excess water.Serving Homemade Cheese RavioliPlace a heaping scoop of pasta sauce on a plate. Place cooked ravioli on the plate on top of the sauce and then cover ravioli with sauce and serve while hot. I like serving my cheese ravioli with my marinara sauce recipe.

FOUR CHEESE RAVIOLI WITH ROSEMARY BUTTER SAUCE RECIPE BY TASTY

Steps:

• Pour the flour into a large bowl and make a well in the centre, crack the eggs into the well and mix everything together with a spoon or fork.
• When the mixture has combined, knead the dough for 5 minutes. Form it into a ball, wrap it in cling film and refrigerate for 30 minutes.
• While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley and a sprinkling of salt and pepper to make the filling. Set aside until needed.
• On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting) - keep the other half of the dough in cling film in the fridge to keep it fresh until you're ready for it.
• On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1-2cm (⅓-¾ inch) gap in all directions.
• Brush the pasta that's surrounding the filling with water or egg white. Fold the other side of the past over and on top of the filling, pushing down around each part to seal it in, creating a long strip of ravioli pieces.
• Use a knife or pizza cutter to cut around and create individual pieces of ravioli.
• Dust these pieces with flour and repeat from step 4 using the other half of the dough.
• Boil the pasta in salted water on a medium heat for 2-3 minutes until the pasta floats to the top, then drain.
• Melt the butter in a frying pan then add the pine nuts, cook for 2 minutes then add the rosemary - cook for a further minute or two until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
• Enjoy!