Four Cheese Ravioli
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
  • RAVIOLI: 8 oz ricotta cheese
  • ½ c shredded mozzarella cheese
  • ½ c shredded Parmesan cheese
  • 4 oz cream cheese, softened
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 tsp oregano
  • Pesto Cream sauce:
  • 2 tbsp olive oil
  • 1 Tablespoon garlic powder
  • 3 tbsp basil pesto
  • 2 c half and half
  • ⅓ cup Parmesan cheese
  1. Mix ingredients together.
  2. Roll pasta dough to thin sheets (no thicker than nickel). You can either fold the pasta over or place one sheet on top of the other when time to close ravioli.
  3. Place ravioli on dough in teaspoonfuls.
  4. Dab your fingers in water and brush on pasta dough around ravioli filling.
  5. Fold pasta dough over ravioli filling or place second sheet of pasta over ravioli.
  6. Gently press dough around ravioli filling.
  7. Use cutter to cut ravioli or knife.
  8. Make sure edges are sealed either by pressing edges together with your fingers or using a fork to seal edges.
  9. Bring pot of salted water to boil.
  10. Place ravioli in boiling water and allow to cook for ~5 minutes.
  11. Ravioli should float to top when done cooking.
  12. Carefully remove with a slotted spoon and drain. Serve topped with your favorite marinara sauce and/or pesto sauce.
  13. PESTO sauce instructions:
  14. In sauce pan or skillet heat olive oil over medium heat.
  15. Add garlic and pesto sauce and cook for one minute.
  16. Pour in the half and half, raise the heat to high, and bring the sauce to a boil.
  17. Reduce the heat and simmer for 5 minutes.
  18. Add the Parmesan cheese and stir until the cheese melts.
  19. Remove the pan from the heat and keep warm.
Recipe by My Windowsill at