Four Cheese Ravioli

Four Cheese RavioliIngredients Dough

  • 2/3 pound flour
  • 3 large eggs, beaten
  • 1/3 teaspoon salt
  • 4 teaspoons cooking oil

In a large bowl, mix the first four ingredients
together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.

Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.

Filling

  • 1/3 pound ricotta cheese
  • 1/4 pound Swiss cheese, grated
  • 1 tablespoon Asiago cheese, grated
  • 2 large eggs, beaten
  • 2 tablespoons parsley, chopped
  • Ground nutmeg
  • Salt and pepper
  • 1/2 gallon chicken stock
  • 2 tablespoons butter, melted
  • 2 tablespoons Parmesan cheese, grated

In a bowl, mix together: ricotta, Swiss, eggs, parsley – then season with nutmeg, salt and pepper.

Instructions Place tablespoons of filling on the sheet of dough, about 1 inch apart, until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares. Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.

Remove and drain the ravioli, then sprinkle melted butter, Asiago and Parmesan cheese. Toss and serve hot.

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