In The Kitchen

More In The Kitchen

text size

Four Cheese Ravioli (Pt. 2)

Updated: Tuesday, May 27 2014, 11:27 AM CDT

Made by: Chef Lenny Ferrigno, Bella Milano

Homemade Pasta Dough:


All- purpose flour (7 oz)

Semolina (7 oz) (or 14 oz flour)

4 Large Eggs, room temperature


the flour and semolina together in a large bowl. Create a mound of
dough on the counter with a crater in the center. Crack the
eggs into this crater and gradually draw the dry ingredients into the
center, mixing them with the eggs. The dough will be stiff and difficult
to mix initially, however it will come together and be relatively
smooth. (If using a stand mixer, add the eggs to
the dry ingredients and mix with the paddle or dough hook until well
mixed.) Once the dough is well mixed knead the dough with the heel of
your hand for at least three minutes or until the dough is very smooth.
The dough should not be sticky. If it is, knead
in a small amount of flour. Wrap the dough and let it sit at room
temperature for an hour. 

Four Cheese Pasta Stuffing: 


Sheep's milk ricotta (or well-drained fresh whole cow's milk ricotta) 7 oz (3/4 cup)

Italian Fontina Cheese, shredded 3 oz (2/3 cup)

Fresh Mozzarella Cheese cut into 1/4 inch cubes 3 oz (1/2 cup)

Parmigiano-Reggiano Cheese, freshly grated (1/2 cup)


Freshly ground pepper

1 large egg, lightly beaten 


a large bowl combine the ricotta with the fontina, mozzarella and
parmigiano-reggiano. Season with salt and pepper. Add the egg
and stir until well mixed. This mixture can be used in ravioli and other
pasta dishes.

Four Cheese Ravioli (Pt. 2)

Advertise with us!

Related Stories

Advertise with us!

Tonight on WRSP

7:00pm - The Simpsons

7:30pm - Brooklyn Nine-Nine

8:00pm - Family Guy

8:30pm - Mulaney


Complete Schedule