Homemade Four Cheese Ravioli

Homemade Ravioli

Ravioli Dough:

2 C. All Purpose Flour

1/4 tsp. Salt

1 TBSP. Olive Oil

2 Eggs

1 1/2 TBSP. Water

4-Cheese Filling:

1 (8 oz.) Ricotta

1 (4 oz.) Cream Cheese~ softened

1/2 C. Mozzarella Cheese~ shredded

1/2 C. Provolone Cheese~ shredded

1 Egg

1 1/2 tsp Italian Seasoning

Start the dough by mixing the flour and

salt together and placing in a "mound' on 

your counter. Make a well into the flour

with your finger. Beat together the egg,

oil and water. Pour half of the egg mixture

into the whole of your flour. Mixing with your 

hands fold flour into itself along with the egg mixture.

Knead for a few minutes then add in the remaining

egg mixture. Form into a tight ball.

Wrap tightly in plastic wrap, chill for

at least 1 hour or over night.

(This will take some time for the dough to come

together. If dough is to dry you can add in 

another TBSP of Water)

For the cheese filing is is super easy.

Just add all the ingredients together

and blend well. Cover and chill until you are

ready to fill the dough.

Once your dough has chilled, you will

divide the dough into 2 disk's. 

Roll them out as thin as you possibly can. 

(again, this will take some time)

Now you need to take 1 egg and 1 tsp. of water

to make an egg wash. You will brush this on only 

1 side of the dough that has been rolled out.

With a ravioli press or a 1 inch round cookie cutter

you will lightly press (not cutting through the dough)

the dough. You are basically just marking

the dough so you know where to place the filling.

Next you will place about 2 tsp. of filling into

the marked area. Once all the spaces are filled

you will take the second piece of dough, and lay

it over top. Lightly press around each mound 

of filling to help seal the two pieces of dough

together. Now you will take your cutter

and cut out each ravioli. 

 At this stage you can either freeze the ravioli's

or you can boil them for your dinner! :)

Boil them for about 4 minutes and the

ravioli's have floated to the top.

Serve with your favorite sauce.

Bon' Appetit !

Lark