Ravioli Quattro Formaggi
Use the Basic Pasta Recipe and fill with the 4 cheese mixture.
1 cup wine – for the cook
8 oz. Ricotta cheese
4 oz. Parmesan cheese, grated
2 oz. Gorgonzola Cheese OR Fontina cheese, grated (if you don’t like Blues)
2 oz. Mozzarella OR Goat Cheese
Make the Basic Pasta recipe and roll out into sheets.
Combine the cheeses. Chill and fill.
Serve this with a pesto, tomato, or marinara sauce. Because of the cheeses a white sauce may be over kill but if you are all about cream sauces; go for it!
Pairs Well With
From the Sauce du Jour Kitchen
For the Pasta Cooking Class - 105
Any fresh ravioli is a good ravioli in my book. This is one of three that we did for the Pasta class and if you are a cheese lover you will like this tasty version. Check out my Sausage and Mushroom Ravioli or the Sweet Potato Ravioli with Brown Butter and Sage, if Quattro Formaggi isn't your bag.