Homemade Four Cheese Ravioli Recipe

This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions.

First time ever making Ravioli and this pasta recipe was PERFECT! I used white spelt flour as I am gluten intolerant and did not change the amounts, just the kneed time. Spelt flour does not hold up to too much kneeding. I used my Pasta attachment from the Kitchenaid, a small cookie scoop for the filling and these were great. I had left over ricotta, dry curd cottege, parm and mozerella cheeses sprinkled some Italiam seasoning to the cheese mixture! Awesome recipe a keeper... thank you

Wow, this is delicious! I replaced the provolone with extra cream cheese and added a quarter cup of parmesan. Pasta was a gorgeous color and perfect texture. Filling was excellent, but too much for the quantity of pasta. Double the pasta recipe. First time making ravioli, but won't be the last!

This recipe was wonderful! I will say that it is a labor of love because it takes a few hours to make the dough, the filling, the sauce, and then fill the raviolis, and cook them. However, if you have a day to spend in the kitchen, the reward is well worth the effort! I added a small amount of finely diced, cooked chicken to the filling -- about 1 1/2 cups of well-seasoned, baked chicken breasts. This added a bit of texture to the cheese filling. To those who had difficulty with rolling and filling the pasta, I suggest that you may need to spend more time kneading the dough. DO NOT cut this step short. Also, be sure the allow the dough to rest after kneading, and before rolling. This makes all the difference. I wrapped the dough in plastic wrap and let it rest on the counter, at room temp while I was making the filling. Then, when I was ready to roll out the dough, I cut it into fourths, and rolled out 1/4 at at time, keeping the remaining dough wrapped in plastic wrap until ready to use. I was able to get about 11-12 raviolis from each fourth of dough using a 1 1/2 inch biscuit cutter. I did have some filling left over which I placed into a ziploc bag in the freezer to use next time. I waited to make my sauce while the raviolis were draining. I added the marinara to my cream sauce to create a pink sauce. I layered half the raviolis in a baking dish, covered with half the sauce, and then layered the remaining raviolis and sauce. I baked at 350 for 30 minutes!

Did not make the sauce - only made the dough and filling. We doubled the oil and water, and the dough rolls out easily! No need for a pasta press! After kneading for 5-10 minutes, leaving it on the counter for about 15 was enough. Boiled for 7 minutes (I like my pasta pretty well-done), and skipped the baking.

First, I did not use this recipe for the sauce. Second, I followed the advice of other reviewers with the pasat -- used 1 large egg, 1/2 cup sour cream and 1/4 cup real butter. I also used fresh parsley. Also, I doubled the pasta recipe as someone suggested. My results were delicious, but I would like to comment on yield. I used a 2" biscuit cutter to make rounds of pasta. Brushed one with egg wash, added approximately one measuring teaspoon of filling and crimped on a top round. I re-rolled the 'scraps' so no pasta was wasted. YIELD: Using this method, I made 52 individual raviolis and had about 1/4 - 1/3 of the filling left. Definitely double or treble the pasta part if you want to use up all of the filling. I made this recipe for my adult daughter's birthday dinner plus my own recipe for a marinara sauce. Everyone at the table was impressed with the homemade ravioli and exclaimed how good they were. I will make this again.

Delicious! This is certainly time consuming (a double batch took me about 2 hours to make) but worth every minute. I made the pasta dough as suggested but did need more water than the recipe indicated. Having a hand cranky pasta machine made it easy to get paper thin pasta and I doubt you could really achieve that by hand rolling. I also made the cheese filling exactly as indicated and loved it. But then I got creative and made some varieties using the basic cheese filling. In one batch I added cooled ground chicken and chopped spinach. In another batch I added cooked lobster. Both were amazing! The lobster with the white pesto cream sauce was restaurant quality for sure! I completely missed the egg wash step and the raviolis still held together well and tasted great so not really sure how vital that step is. Highly recommend if you have the time to spare. My double batch gave me about 40 extra ravioli to freeze for later use so it was well worth my time.

Excellent! I made it with homemade Gluten Free flour (IiF recipe). Added a few more drops of water and used my pasta maker to roll out to setting #4. I probably should have taken one extra setting but I was afraid the GF flour would collapse. Left in boiling water for about 11 minutes. My raviolis came out large but that is how they were served in Rome, when I was there. They turned out so so good. I doubled the pesto amount and it was perfect. The dough was not enough for the amount of filling though. It takes a long time, but so worth it. Recruit helpers...hubby, or kids...everyone gets engaged and they love it.

Excellent! I made it with homemade Gluten Free flour (IiF recipe). Added a few more drops of water and used my pasta maker to roll out to setting #4. I probably should have taken one extra setting but I was afraid the GF flour would collapse. Left in boiling water for about 11 minutes. My raviolis came out large but that is how they were served in Rome, when I was there. They turned out so so good. I doubled the pesto amount and it was perfect. The dough was not enough for the amount of filling though. It takes a long time, but so worth it. Recruit helpers...hubby, or kids...everyone gets engaged and they love it.

I made the entire recipe and we loved it! However, the pasta dough was difficult to work with; I added more water and oil to make it come together. Ended up with a great dough but for those new to pasta making, this recipe wouldn't be the one I'd choose. The ravioli filling is delicious. I used dried oregano (was out of parsley) and a packaged 4-cheese Italian mix (total of 1 cup shredded cheese). I added a pinch of salt and white pepper. For me the star of this recipe is the Pesto-Alfredo Cream Sauce. I made it as directed, but found I needed another 1/2 cup or so Parmesan to make the sauce as thick as I wanted. I've never had a sauce quite like it; we all loved it and I will be making again. I served it as described, along with homemade Italian meatballs in the red sauce. I bit labor-intensive, but well worth it!

I made 1/2 the recipe but…I didn’t have provolone cheese for the filling, so I added 1/2 cup of mozzarella instead of 1/4 cup. Husband wanted red sauce, so…I used 28 oz Dei Fratelli canned Italian tomato sauce, 1 clove garlic-minced, 1/2 pound Italian sausage-cooked and I simmered on stove 15-30 minutes on low (to meld the flavors). Very Good! 😋

I made the ravioli according to the recipe. Added a pinch of nutmeg and back pepper to the cheese filling. Delicious. Used my own sauce recipie.

This is legit one of the best things I’ve cooked.

Was annoying to make because I didn’t have a pasta machine. Didn’t taste good.

These were a crowd pleaser! Both the filling and the sauce were a hit, everyone loved them. I will be making them again soon

It turned out AMAZING! It was definitely a hit! There’s nothing leftover I’ve made pasta once, so the detailed instructions helped a lot! I mixed my cream sauce and marinara sauce. It’s time consuming, but WORTH IT! Highly recommended it!

Use Semolina flour for the pasta do not use regular or bread flour it makes a big difference And for the filling i never add cream cheese but adding salt is a must with the egg and mozzarella cheese think the provolone will be a nice add

I loved this my children loved it. I will definitely do it again. I love this recipe.

This is a simple and tasty recipe that leaves you with a wonderful entree ad a feeling of accomplishment.

I have never made homade pasta or ravioli before and I was very tastiest! Just make sure you roll out the dough thin enough my ravioli was really thick, so even if you think it's thin enough roll it out a bit more.