Restaurants›Bertucci's Italian Restaurant›Four Cheese Ravioli Recipe

Four Cheese Ravioli Recipe

Inspired by Bertucci's Italian Restaurant
Time1h 30m
Serves4

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

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Ingredients

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Ravioli and Sauce

Method

Preparation

1

Make the Ravioli Dough

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.

2

Prepare the Cheese Filling

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

3

Roll Out the Dough

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

4

Assemble the Ravioli

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.

5

Cook 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.

6

Make the Pomodoro Sauce

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.

7

Serve

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.