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Restaurants›Altezza Rooftop Bar Chicago›Four Cheese Ravioli Recipe

Four Cheese Ravioli Recipe

Name: Altezza Rooftop Bar Chicagos Four Cheese Ravioli Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 24 pieces four-cheese ravioli (fresh or refrigerated); 1 tbs salt (for pasta water); 1 tsp olive oil (for tossing cooked ravioli); 2 tbs extra-virgin olive oil; 0.5 cups yellow onion, finely diced; 3 cloves garlic, minced; 28 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 0.25 tsp red pepper flakes; 0.5 tsp sugar (optional, to balance acidity); 1 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbs fresh basil leaves, torn; 0.5 cups mayonnaise (preferably full-fat); 2 tbs plain Greek yogurt (or additional mayo for richer aioli); 1.5 tbs Calabrian chili paste (or chopped Calabrian chiles in oil); 1 tsp fresh lemon juice; 0.5 tsp garlic, grated or finely minced; 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp olive oil (optional to thin and add silkiness); 0.25 cups freshly grated Parmigiano-Reggiano; 1 tbs fresh parsley (chopped); 1 tsp extra-virgin olive oil (drizzle)

Inspired by Altezza Rooftop Bar Chicago

Time40m

Serves4

Marinara, calabrian aioli

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Ingredients

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Ravioli (store-bought or homemade)

24 pieces four-cheese ravioli (fresh or refrigerated)

1 tbs salt (for pasta water)

1 tsp olive oil (for tossing cooked ravioli)

Marinara Sauce

2 tbs extra-virgin olive oil

1/2 cups yellow onion, finely diced

3 cloves Garlic, minced

28 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp Dried oregano

1 tsp dried basil

1/4 tsp Red pepper flakes

1/2 tsp sugar (optional, to balance acidity)

1 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

2 tbs fresh basil leaves, torn

Calabrian Aioli

1/2 cups mayonnaise (preferably full-fat)

2 tbs plain Greek yogurt (or additional mayo for richer aioli)

1 1/2 tbs Calabrian chili paste (or chopped Calabrian chiles in oil)

1 tsp fresh lemon juice

1/2 tsp garlic, grated or finely minced

1/4 tsp Celtic sea salt

1/8 tsp black pepper

1 tsp olive oil (optional to thin and add silkiness)

Finishing & Garnish

1/4 cups freshly grated Parmigiano-Reggiano

1 tbs Fresh parsley (chopped)

1 tsp extra-virgin olive oil (drizzle)

Method

Marinara Sauce

Sweat aromatics

Heat a medium saucepan over medium heat and add 2 tbs extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, dried oregano, dried basil, red pepper flakes, sugar (if using), 1 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, partially covered, for 18–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning.

Finish

Stir in the torn fresh basil leaves off heat and keep the sauce warm while you cook the ravioli.

Calabrian Aioli

Whisk together 1/2 cup mayonnaise and 2 tbs Greek yogurt in a small bowl until smooth. Add 1.5 tbs Calabrian chili paste, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until homogeneous. If the aioli feels too thick, whisk in 1 tsp olive oil to loosen. Taste and adjust heat or acidity — add more Calabrian paste for spice or another 1/2 tsp lemon for brightness. Chill briefly while preparing ravioli.

Ravioli

Bring pasta water to a boil

Bring a large pot of water to a rolling boil. Add 1 tbs salt to the water (it should taste like the sea).

Cook ravioli

Carefully add 24 four-cheese ravioli to the boiling water. Stir gently once to prevent sticking. Cook according to package directions (typically 3–4 minutes for fresh ravioli) until they float and are tender. Use a slotted spoon or spider to lift ravioli out — do not overcook.

Toss with oil

Place cooked ravioli in a wide shallow serving dish or individual plates. Drizzle with 1 tsp olive oil and gently toss so they do not stick while finishing.

Plating & Finish

Spoon a generous ladleful of warm marinara onto each plate (or make a nest of sauce in the center of a serving platter). Arrange the cooked ravioli on top of the sauce.

Dot or lightly drizzle the Calabrian aioli over the ravioli. For a decorative look, put the aioli in a squeeze bottle and make zigzags or small dots.

Grate 1/4 cup Parmigiano-Reggiano over the ravioli, sprinkle with 1 tbs chopped parsley, and finish with a light drizzle (about 1 tsp) of extra-virgin olive oil. Serve immediately.