Four Cheese Ravioli with Herb Embedded Pasta
Author: 
 
The pasta dough is a family recipe that never fails me and it's easily made in a food processor.
Ingredients
  • PASTA DOUGH
  • 2 cups of unbleached flour, my favorite brand is Ceresota
  • 2 eggs
  • ½ teaspoon salt
  • 1 Tablespoon, olive oil
  • enough water just to get the dough together to form a ball
  • 4 CHEESE FILLING
  • 1 cup good quality ricotta, drained of all liquid ( I usually drain mine overnight) or buy it on the drier side
  • ½ cup grated fontina cheese
  • ½ cup Parmigiano Reggiano
  • ⅓ cup grated romano cheese
  • salt and pepper to taste
  • 1 egg beaten
Instructions
  1. FOR THE DOUGH, in a food processor add the flour and salt, pulse, then add the 2 eggs and and olive oil and process for a minute or two.
  2. As the machine is running slowly dribble water down the tube, keep processing until the dough forms a ball.
  3. It could be ¼ cup or water, maybe less, maybe more. Give it time to process, you will know when it's coming together.
  4. Open top of processor, dough should be moist and a little sticky, not dry with bits of flour, if so add a tiny bit more water and process again.
  5. If it's too watery just add a bit more flour and reprocess.
  6. Pull the dough out and onto a floured board, knead it a few times then form it into a ball and wrap it with plastic wrap and leave it on the counter for ½ hour before starting to roll it.
  7. The dough can be made 1 day ahead and at this point you can place it into the fridge, but you need to take it out and get it to room temp before using it the next day.
  8. Divide dough into 4 pieces and work with 1 piece at a time rolling it through the pasta machine.
  9. Then refer to tutorial above in the post on how to add the herbs and cheese.
  10. CHEESE MIXTURE
  11. Add the ricotta and all of the cheese into a bowl, mix well by hand, then add salt and pepper and taste it, you might want more grated cheese, do it to your liking.
  12. Then mix in the beaten egg and make sure everything is combined well.
  13. I like placing my ricotta mixture into disposable pastry bags for a clean and easy way of piping out the cheese, but you can use a tablespoon as well. ( I usually do a heaping tablespoon)
  14. Just like the dough this cheese mixture can be made a day ahead of time, this way you can be all prepped and ready to actually start forming the ravioli the day of.
  15. PLEASE REFER TO THE TUTORIAL IN THE POST TO SEE THE PROCEDURE IN FILLING AND FORMING THE RAVIOLI AS WELL AS BOILING AND FREEZING THEM.
  16. BROWN BUTTER SAUCE
  17. Melt 1 stick of unsalted butter over medium heat, gently swirl as butter melts, turn down if butter sputters too much, let it foam up and then the color will deepen with brown bits on the bottom and have a beautiful nutty taste.
  18. Spoon warm butter over cooked ravioli and shower with more Parmigiano Reggiano cheese, enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/11/four-cheese-ravioli-with-herb-embedded-pasta.html