12 Delicious Homemade Four Cheese Ravioli Recipes

Four cheese ravioli is the ultimate comfort food, blending creamy, cheesy goodness in every bite. Whether you’re craving a quick dinner solution or planning a cozy weekend meal, our roundup of 12 delicious homemade recipes has something for every taste. From classic to creative twists, these ravioli dishes promise to delight your palate. Dive in and discover your next favorite recipe!

Classic Homemade Four Cheese Ravioli

Whipping up a batch of Classic Homemade Four Cheese Ravioli is simpler than you think. Perfect for a cozy dinner, this dish brings comfort to any table.

Ingredients

• 2 cups all-purpose flour, sifted
• 3 large farm-fresh eggs
• 1 tbsp rich extra virgin olive oil
• 1/2 cup ricotta cheese, creamy
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, finely grated
• 1/4 cup asiago cheese, crumbled
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1 egg yolk, for egg wash

Instructions

1. On a clean surface, mound the sifted flour and make a well in the center.
2. Crack the 3 eggs into the well, add olive oil, and gradually mix into the flour until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes.
4. In a bowl, combine ricotta, mozzarella, parmesan, asiago, salt, and pepper for the filling.
5. Roll the dough into thin sheets using a pasta machine or rolling pin, aiming for 1/16-inch thickness.
6. Place teaspoon-sized dollops of filling 2 inches apart on one sheet, brush around with egg yolk, then cover with another sheet.
7. Press around each filling to seal, then cut into squares with a pasta cutter or knife.
8. Boil a large pot of salted water and cook ravioli for 3-4 minutes until they float to the top.
9. Drain gently and serve immediately with your favorite sauce.

Buttery and tender, these ravioli boast a creamy, cheesy center that pairs wonderfully with a light tomato sauce or a drizzle of melted butter and sage. For an extra touch, garnish with freshly grated parmesan and a crack of black pepper.

Spinach and Four Cheese Ravioli

Delightfully creamy and packed with flavor, this Spinach and Four Cheese Ravioli is a crowd-pleaser that’s surprisingly simple to make.

Ingredients

• 1 cup fresh spinach, finely chopped
• 1/2 cup ricotta cheese, creamy and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup shredded mozzarella cheese, mild and stretchy
• 1/4 cup crumbled goat cheese, tangy and soft
• 1 egg, farm-fresh and beaten
• 1 package wonton wrappers, thin and pliable
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky

Instructions

1. In a large bowl, mix spinach, ricotta, Parmesan, mozzarella, goat cheese, egg, pepper, and salt until well combined.
2. Lay out wonton wrappers on a clean surface. Place 1 tsp of filling in the center of each wrapper.
3. Brush edges of wrappers with water. Fold over to form triangles, pressing edges to seal tightly.
4. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. Add ravioli in batches, cooking until golden brown, 2-3 minutes per side. Avoid overcrowding the pan.
6. Transfer cooked ravioli to a plate lined with paper towels to drain excess oil.
7. Serve immediately for the best texture. Garnish with extra Parmesan if desired.

The ravioli boasts a crispy exterior with a melt-in-your-mouth cheesy center. Pair with a light tomato sauce or enjoy as is for a delightful contrast of textures.

Homemade Four Cheese Ravioli with Basil Pesto

You’ll love this Homemade Four Cheese Ravioli with Basil Pesto for its creamy filling and vibrant sauce. Perfect for a cozy dinner or impressing guests.

Ingredients

• 2 cups all-purpose flour, sifted
• 3 large farm-fresh eggs
• 1 tbsp rich extra virgin olive oil
• 1/2 cup ricotta cheese, creamy
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, finely grated
• 1/4 cup asiago cheese, grated
• 1 clove garlic, minced
• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts, toasted
• 1/2 cup rich extra virgin olive oil
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Combine sifted flour and eggs in a large bowl. Mix until a dough forms.
2. Add 1 tbsp olive oil to the dough. Knead for 10 minutes until smooth and elastic. Tip: Let the dough rest for 30 minutes for easier rolling.
3. Mix ricotta, mozzarella, parmesan, asiago, and minced garlic in a bowl. Set aside.
4. Roll the dough into thin sheets using a pasta machine or rolling pin.
5. Place small spoonfuls of cheese mixture on one sheet. Cover with another sheet. Press around the filling to seal. Cut into squares.
6. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Tip: Don’t overcrowd the pot to prevent sticking.
7. For the pesto, blend basil, pine nuts, 1/2 cup olive oil, black pepper, and sea salt until smooth.
8. Toss cooked ravioli with pesto. Serve immediately. Tip: Garnish with extra parmesan and basil leaves for a fresh touch.

The ravioli are tender with a rich, cheesy center. The pesto adds a bright, herby contrast. Try serving with a side of roasted cherry tomatoes for a pop of color and sweetness.

Four Cheese Ravioli with Tomato Cream Sauce

Nothing beats the comfort of homemade ravioli, especially when it’s stuffed with a blend of four cheeses and draped in a velvety tomato cream sauce.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 2 large farm-fresh eggs, beaten
• 1/2 cup ricotta cheese, creamy and smooth
• 1/2 cup shredded mozzarella cheese, mild and stretchy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup crumbled Gorgonzola cheese, bold and tangy
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced for pungency
• 1 can (14 oz) crushed tomatoes, rich and acidic
• 1/2 cup heavy cream, luxuriously thick
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for seasoning

Instructions

1. In a large bowl, combine sifted flour and beaten eggs to form a dough. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes for easier rolling.
2. Mix ricotta, mozzarella, Parmesan, and Gorgonzola in a bowl. Season with 1/2 tsp salt and 1/2 tsp pepper.
3. Roll dough into thin sheets. Place teaspoon-sized cheese mounds 2 inches apart. Cover with another sheet, press around mounds, and cut into squares.
4. Boil ravioli in salted water for 3-4 minutes until they float. Tip: Don’t overcrowd the pot to prevent sticking.
5. Heat olive oil in a pan. Sauté garlic until fragrant, about 30 seconds. Add crushed tomatoes, simmer for 10 minutes.
6. Stir in heavy cream, remaining salt, and pepper. Simmer for 5 minutes until slightly thickened. Tip: Sauce should coat the back of a spoon.
7. Toss cooked ravioli in sauce. Serve immediately.

Al dente ravioli pockets burst with creamy cheese, while the tomato cream sauce adds a velvety richness. Garnish with fresh basil for a pop of color and freshness.

Roasted Garlic and Four Cheese Ravioli

Let’s dive into making Roasted Garlic and Four Cheese Ravioli, a dish that combines creamy, savory flavors with a satisfying texture.

Ingredients

• 1 cup roasted garlic, mashed into a smooth paste
• 1 cup ricotta cheese, creamy and fresh
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, finely grated
• 1/2 cup Asiago cheese, shredded
• 1 package wonton wrappers, thin and pliable
• 1 large egg, farm-fresh and beaten
• 2 tbsp unsalted butter, rich and creamy
• 1/4 cup fresh basil, chopped
• Salt, to enhance flavors

Instructions

1. Preheat oven to 375°F for roasting garlic.
2. Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
3. Once cooled, squeeze garlic cloves into a bowl and mash into a smooth paste.
4. In a large bowl, mix ricotta, mozzarella, Parmesan, Asiago, and roasted garlic paste until well combined.
5. Lay out wonton wrappers on a clean surface. Place 1 tsp of cheese mixture in the center of each wrapper.
6. Brush edges of wrappers with beaten egg, fold over to form a triangle, and press edges to seal tightly.
7. Bring a large pot of salted water to a boil. Cook ravioli in batches for 2-3 minutes until they float to the top.
8. Melt butter in a pan over medium heat, add cooked ravioli, and toss gently until coated.
9. Garnish with fresh basil and serve immediately.

Absolutely delightful, the ravioli offers a melt-in-your-mouth texture with a burst of garlic and cheese flavors. Try serving it with a side of marinara sauce for an extra kick.

Homemade Four Cheese Ravioli in Alfredo Sauce

Four cheese ravioli in Alfredo sauce is a decadent dish that combines creamy, cheesy flavors with a smooth, rich sauce. Perfect for a special dinner or when you’re craving something indulgent.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 large farm-fresh eggs
• 1/2 cup ricotta cheese, creamy and smooth
• 1/2 cup shredded mozzarella cheese, mild and stretchy
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup shredded Asiago cheese, bold and tangy
• 1/2 cup heavy cream, thick and velvety
• 2 tbsp unsalted butter, rich and creamy
• 1 clove garlic, minced and aromatic
• Salt, finely ground to enhance flavors
• Finely ground black pepper, for a subtle kick

Instructions

1. In a large bowl, combine sifted flour and eggs to form a dough. Knead until smooth, about 5 minutes. Tip: Let the dough rest for 30 minutes for easier rolling.
2. Roll the dough into thin sheets on a floured surface. Cut into 3-inch squares.
3. Mix ricotta, mozzarella, Parmesan, and Asiago in a bowl. Place a teaspoon of filling in the center of each square.
4. Fold squares into triangles, pressing edges to seal. Tip: Use a fork to crimp edges for a decorative touch.
5. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float. Tip: Don’t overcrowd the pot to prevent sticking.
6. For the sauce, melt butter in a pan over medium heat. Add garlic, cook until fragrant, about 1 minute.
7. Stir in heavy cream, bring to a simmer. Cook until slightly thickened, about 5 minutes.
8. Add cooked ravioli to the sauce, toss gently to coat. Serve immediately.

Silky Alfredo sauce clings to each pillowy ravioli, creating a luxurious bite. Garnish with extra Parmesan and a sprinkle of black pepper for an elegant finish.

Four Cheese Ravioli with Mushroom Sauce

Zesty and comforting, this four cheese ravioli with mushroom sauce is a decadent dish perfect for any occasion. Its rich flavors and creamy texture make it a crowd-pleaser.

Ingredients

• 1 package (9 oz) fresh four cheese ravioli
• 2 tbsp rich extra virgin olive oil
• 1 cup sliced cremini mushrooms, earthy and fresh
• 2 cloves garlic, minced
• 1/2 cup heavy cream, velvety and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp unsalted butter
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook for 3-4 minutes until they float to the top, indicating doneness.
3. While the ravioli cooks, heat olive oil in a large skillet over medium heat.
4. Add the mushrooms and sauté for 5 minutes until golden and tender.
5. Stir in the garlic and cook for 1 minute until fragrant.
6. Reduce heat to low and add the heavy cream, Parmesan, butter, pepper, and salt.
7. Simmer the sauce for 2-3 minutes, stirring constantly, until slightly thickened.
8. Drain the ravioli and gently toss with the mushroom sauce until evenly coated.

Wonderfully creamy with a hint of earthiness from the mushrooms, this dish pairs beautifully with a crisp white wine. For an extra touch, garnish with fresh thyme leaves before serving.

Sun-Dried Tomato and Four Cheese Ravioli

Outstanding for a quick yet impressive dinner, this ravioli combines tangy sun-dried tomatoes with a luxurious blend of cheeses.

Ingredients

• 1 package (9 oz) fresh four cheese ravioli
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly chopped basil for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook for 3-4 minutes until they float to the top, indicating they’re done.
3. While the ravioli cooks, heat olive oil in a large skillet over medium heat.
4. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Stir in sun-dried tomatoes and cook for another minute.
6. Pour in heavy cream, bringing the mixture to a gentle simmer.
7. Reduce heat to low and stir in Parmesan cheese until the sauce thickens slightly.
8. Drain the ravioli and add them to the skillet, tossing gently to coat in the sauce.
9. Season with salt if needed and garnish with fresh basil before serving.

Hearty and creamy, the ravioli pairs beautifully with a crisp white wine or a simple side salad for a complete meal.

Homemade Four Cheese Ravioli with Brown Butter and Sage

Homemade four cheese ravioli with brown butter and sage is a luxurious yet approachable dish. Here’s how to make it.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 large farm-fresh eggs
• 1/2 cup ricotta cheese, creamy
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, finely grated
• 1/4 cup gorgonzola cheese, crumbled
• 1/2 tsp sea salt, coarse
• 1/2 cup unsalted butter, cubed
• 10 fresh sage leaves, whole

Instructions

1. On a clean surface, mound the sifted all-purpose flour and make a well in the center.
2. Crack the farm-fresh eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.
4. In a bowl, mix the creamy ricotta, shredded mozzarella, finely grated parmesan, and crumbled gorgonzola with the coarse sea salt.
5. Roll the dough into thin sheets using a pasta machine or rolling pin. Place small mounds of the cheese mixture on one sheet, cover with another, and press around the edges to seal.
6. Cut into individual ravioli using a knife or pasta cutter. Ensure edges are sealed to prevent filling from leaking.
7. Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface.
8. In a skillet, melt the unsalted butter over medium heat until it turns a nutty brown, about 3 minutes. Add the whole sage leaves and cook for 30 seconds until crisp.
9. Toss the cooked ravioli in the brown butter and sage. Serve immediately.

Fluffy ravioli pockets burst with a creamy, tangy cheese blend. The brown butter adds a nutty depth, while crispy sage offers a fragrant crunch. For an extra touch, garnish with additional grated parmesan and a drizzle of high-quality olive oil.

Four Cheese Ravioli with Spinach and Artichoke

Zesty and comforting, this dish combines creamy cheeses with vibrant greens for a satisfying meal. Perfect for a cozy dinner, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 1 cup whole milk ricotta cheese, creamy and smooth
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup shredded mozzarella cheese, mild and stretchy
• 1/4 cup crumbled goat cheese, tangy and soft
• 1 cup fresh spinach leaves, finely chopped and vibrant green
• 1/2 cup canned artichoke hearts, drained and chopped
• 1 large egg, farm-fresh and beaten
• 1/2 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground
• 1 package round wonton wrappers, thin and pliable
• 2 tbsp unsalted butter, rich and golden
• 2 tbsp all-purpose flour, finely sifted
• 1 1/2 cups whole milk, warm and creamy
• 1/4 cup grated Parmesan cheese, for sauce

Instructions

1. In a large bowl, mix ricotta, Parmesan, mozzarella, goat cheese, spinach, artichoke hearts, egg, garlic powder, salt, and pepper until well combined.
2. Lay out wonton wrappers on a clean surface. Place 1 tsp of filling in the center of each wrapper.
3. Brush edges of wrappers with water, fold over to form a half-moon, and press to seal tightly, ensuring no air pockets.
4. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the top, then drain gently.
5. For the sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden.
6. Gradually add warm milk, whisking constantly until the sauce thickens, about 5 minutes. Stir in Parmesan until smooth.
7. Toss cooked ravioli gently with the sauce to coat evenly. Serve immediately.

Fluffy ravioli pockets burst with a creamy, cheesy filling, balanced by the earthy spinach and artichoke. Drizzle with extra sauce and a sprinkle of Parmesan for an indulgent finish.

Homemade Four Cheese Ravioli in Marinara Sauce

Unlock the secret to a comforting Italian classic with this easy-to-follow recipe. Perfect for a cozy dinner, it’s a crowd-pleaser every time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 large farm-fresh eggs
• 1 tbsp rich extra virgin olive oil
• 1/2 cup ricotta cheese, creamy
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, freshly grated
• 1/4 cup asiago cheese, finely shredded
• 1 cup marinara sauce, homemade or high-quality store-bought
• 1 tsp sea salt, fine
• 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, combine sifted all-purpose flour, eggs, and olive oil. Mix until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: Let the dough rest for 30 minutes for easier rolling.
3. Roll the dough into thin sheets using a pasta machine or rolling pin.
4. In a bowl, mix ricotta, mozzarella, parmesan, and asiago cheeses with salt and pepper.
5. Place small spoonfuls of the cheese mixture on one dough sheet, spacing them 2 inches apart.
6. Cover with another dough sheet, pressing around the cheese to seal. Cut into ravioli squares.
7. Bring a large pot of salted water to a boil. Cook ravioli for 3-4 minutes until they float to the top.
8. Heat marinara sauce in a pan over medium heat until simmering. Tip: Add a splash of pasta water to thicken the sauce.
9. Toss cooked ravioli in the marinara sauce. Tip: Garnish with extra parmesan for a flavor boost.

Rich, cheesy ravioli pockets smothered in tangy marinara offer a perfect bite. Serve with a side of garlic bread for dipping into the extra sauce.

Four Cheese Ravioli with Pumpkin Sauce

Vibrant flavors meet comforting textures in this four cheese ravioli with pumpkin sauce. Perfect for a cozy dinner, it’s a dish that balances richness with a hint of sweetness.

Ingredients

• 1 package (9 oz) four cheese ravioli, fresh or frozen
• 1 cup canned pumpkin puree, smooth and unsweetened
• 1/2 cup heavy cream, velvety and rich
• 2 tbsp unsalted butter, creamy and golden
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/2 tsp ground nutmeg, warm and aromatic
• 1/4 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh sage leaves, thinly sliced for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the four cheese ravioli to the boiling water and cook for 3-4 minutes if fresh, or 5-6 minutes if frozen, until they float to the top.
3. While the ravioli cooks, melt the unsalted butter in a large skillet over medium heat until frothy.
4. Stir in the canned pumpkin puree, heavy cream, ground nutmeg, salt, and black pepper into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and heated through.
5. Drain the ravioli gently and add them to the skillet with the pumpkin sauce. Toss lightly to coat.
6. Sprinkle the grated Parmesan cheese over the ravioli and garnish with fresh sage leaves before serving.

Golden Parmesan melts into the creamy pumpkin sauce, creating a luxurious coating for the tender ravioli. Serve immediately with a side of crusty bread to soak up every last drop of sauce.

Conclusion

Kitchens across North America can now rejoice with these 12 delectable four cheese ravioli recipes that promise to bring a touch of gourmet to your dining table. Whether you’re a seasoned chef or a curious beginner, there’s a recipe here to inspire your next meal. Don’t forget to share which one stole your heart in the comments and spread the cheesy love by pinning this article on Pinterest!