Name: Bertucci's Italian Restaurants Four Cheese Ravioli Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cups Ricotta cheese; 0.5 cups Parmesan cheese, grated; 0.5 cups Pecorino Romano cheese, grated; 0.5 cups Fontina cheese, grated; 2 cups All-purpose flour; 2 large Eggs; 2 tbs Olive oil; 2 cloves Garlic, minced; 28 oz Canned whole tomatoes; 0.25 cups Fresh basil, chopped; 1 tsp Salt; 0.5 tsp Pepper; 2 tbs Bertucci’s flavored oil; 4 cups Mixed greens for Insalata; 4 rolls Fresh baked rolls

Home-style with ricotta, Parmesan, Pecorino Romano & Fontina cheese tossed with house-made pomodoro sauce, fresh basil, Pecorino Romano & Bertucci’s flavored oil, served with Insalata & fresh baked rolls

In a large bowl, mix the flour and salt. Create a well in the center and add the eggs and olive oil. Combine until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Make the Ravioli Dough

In a bowl, mix ricotta, Parmesan, Pecorino Romano, Fontina, salt, pepper, and half of the chopped basil. Set aside.

Prepare the Cheese Filling

Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Roll Out the Dough

Place a teaspoon of cheese filling on one sheet of dough, spacing them about 2 inches apart. Moisten the edges with water, place another sheet on top, and press to seal. Cut into individual ravioli.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float. Remove and drain.

Cook the Ravioli

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Crush the canned tomatoes into the skillet, add salt, and simmer for 15 minutes.

Make the Pomodoro Sauce

Toss the cooked ravioli in the pomodoro sauce. Serve with the remaining basil, a drizzle of Bertucci’s flavored oil, and fresh mixed greens alongside the fresh baked rolls.

Serve

Ricotta cheese

Parmesan cheese, grated

Pecorino Romano cheese, grated

Fontina cheese, grated

All-purpose flour

Eggs

Olive oil

Garlic, minced

Canned whole tomatoes

Fresh basil, chopped

Salt

Pepper

Bertucci’s flavored oil

Mixed greens for Insalata

Fresh baked rolls

Four Cheese Ravioli

Make Four Cheese Ravioli Recipe in just 1h 30m. Home-style with ricotta, Parmesan, Pecorino Romano & Fontina cheese tossed with house-made pomodoro sauce, fresh basil, Pecorino Romano & Bertucci’s flavored oil, served with Insalata & fresh baked rolls

Four Cheese Ravioli Recipe

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