Ravioli with four-cheese filling and brown butter

Difficulty: Medium

Working time: 1 hour

Resting time: 30 min.

Total: 1 hr. 30 min.

Servings: 4 persons.

Pasta type: Stuffed pasta

About the recipe


Ravioli, originally from different regions of Italy such as Liguria, Piedmont and Emilia-Romagna, are filled pasta that are prepared in many variations. In this recipe, I show you how to make homemade ravioli with a rich four-cheese filling, with ricotta, parmesan, gorgonzola and mascarpone and serve them with nutty brown butter. This combination of different cheeses and the aromatic butter is a real treat for cheese lovers. There are many other fillings for ravioli and other types of filled pasta such as tortellini and cappelletti. For the pasta dough, I use a special pasta dough with egg yolk that is ideal for ravioli. However, it can only be rolled out easily with a manual pasta machine, so I suggest the classic pasta dough with egg as an alternative.

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Ravioli with ricotta filling and sage butter

Ingredients


For the dough (for 4 to 6 people, makes approx. 60 ravioli)


100 g semola di grano duro, rimacinata (or finely ground durum wheat semolina)

250 g Farina Tipo 00 (or wheat flour type 405)

245 g egg yolk (approx. 25 g egg yolk per egg)

For the filling


100 g Gorgonzola, dolce

190 g ricotta, drained

150 g mascarpone

130 g Parmesan cheese

For the sauce


120 g butter

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Picture guide


Put the parmesan, ricotta, gorgonzola and mascarpone in a blender and 1 puree everything to a smooth mixture. 2 Fill the cheese mixture into a piping bag. You can use the filling immediately or keep it refrigerated for up to 3 days. 3

Pile the flour onto a clean work surface and form a well in the middle. Pour the beaten eggs into the well. 4 Gradually work in the flour from the edges until you have a viscous mixture. 5 Fold the remaining flour onto the egg mixture and mix everything thoroughly until a crumbly mixture is formed. 6

Shape these into a lump 7 and knead vigorously for 8 to 10 minutes until the dough is silky and smooth. 8 Wrap the dough airtight in cling film and leave to rest at room temperature for at least 30 minutes. 9

Roll out the pasta dough into square sheets using a pasta machine or use a rolling pin to roll it out into a circle. The dough should be between 1.5 and 0.8 mm thick. 10, 11, 12

Mark the center of the dough sheet 13 and apply the filling to one half of the pastry in bites at intervals of about 3 cm. 15 You can mark the areas beforehand with the cookie cutter. 14

Spray the dough sheet lightly with water 16 and fold the unfilled half of the pastry over the filling. 17 Carefully press out the air. 18

Cut or cut out the ravioli with a pastry wheel or cookie cutter. 19 Place the ravioli on a surface floured with semola. Cook them within 30 minutes or freeze them on a tray for 30 minutes, then fill them into freezer bags and store them in the freezer for up to 3 months. 20 Cream the butter in a pan over a medium heat until it turns brown and develops a nutty aroma. Set the pan aside. 21

Bring salted water to the boil and cook the ravioli in it for 3 to 5 minutes. 22 Reheat the butter. Remove the ravioli from the water with a slotted spoon and place them in the pan. Turn them in the brown butter. 23 Serve the ravioli immediately and sprinkle with grated Parmesan cheese. 24 Enjoy your meal!

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Do you love pasta as much as we do? Discover a range of pasta dishes, from Italian classics to the simple original recipe for carbonara!

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