Four Cheese Ravioli from Scratch

Gather all the necessary ingredients before starting to prepare the ravioli.

To create the ravioli dough, start by placing flour on a work surface and forming a well in the center. Next, add eggs, olive oil, and salt to the well and mix everything together using a fork.

Using your hands or a fork, gradually incorporate the egg mixture into the flour, working from the center outwards and keeping the flour mound steady with one hand until a thick paste forms. Using your hands, press in any remaining flour until a shaggy dough forms.

Knead the dough for 8 to 10 minutes, or until it reaches a smooth and elastic consistency similar to modeling clay that bounces back when poked. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes or up to 2 hours.

While the dough is resting, prepare the ravioli filling by combining ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, salt, and pepper in a bowl until well combined. Set the filling aside.

Divide the dough into 4 equal portions and wrap each portion in plastic wrap. Working with one portion at a time, flatten the dough to about 1/3½-inch thickness. Roll the dough through a pasta machine at its widest setting, then fold it in thirds (like a letter) before running it through the machine again at the same setting, folded edge first. Repeat this process once more. Continue rolling the pasta through each consecutively smaller setting until it reaches a thin enough consistency to see the outline of your hand through it.

Alternatively, you can roll the dough with a rolling pin on a lightly floured work surface until it reaches an acceptable thickness, about 1/32-inch.

Cut the dough sheet in half crosswise and drop teaspoonfuls of ravioli filling 1-inch apart on one half of the dough sheet. Using your fingertip or a pastry brush, lightly brush the dough with water around the filling.

Place the second half of the dough sheet over the top and use your fingers to press around each portion of filling, making sure to seal it as airtight as possible.

Using a sharp knife or pizza wheel, cut the squares to form ravioli, about 2- to 2 ½-inches each. Transfer the ravioli to a baking sheet lightly dusted with flour and repeat the rolling and shaping process with the remaining 3 dough portions.

To prepare the sauce, heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.

Warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.

Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.

To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.