Baked Seven-cheese Ravioli Recipe

In a medium bowl, combine the ricotta, 1/2 cup Parmesan, 1/4 cup Romano, 1/2 cup Emmental, 1/2 cup fontina, 1/4 cup cheddar, and 1/4 cup mozzarella. Mix gently so the cheeses are evenly distributed.

Add the egg, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons chopped parsley and 1/2 teaspoon lemon zest (if using). Stir until the mixture is cohesive but not overly wet. Taste and adjust seasoning.

Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped (or use a small spoon) for easier portioning into ravioli.

If using store-bought filled ravioli: skip to the Baking Assembly section below. If using wrappers: lightly dust your work surface with 2 tablespoons flour and lay out half the wrappers (or one sheet of pasta if cutting).

Place about 1 to 1 1/2 teaspoons of the cheese filling in the center of each wrapper (adjust to wrapper size). Space them evenly so edges can be sealed.

Whisk the reserved egg with 1 teaspoon cold water to make an egg wash. Lightly brush wrapper edges with the egg wash, place a second wrapper on top, and press gently to remove air. Seal edges firmly; crimp with a fork for a good seal. Repeat until all filling is used. Place finished ravioli on a lightly floured baking sheet in a single layer.

If you used 1 lb of pre-filled ravioli, lay them out on the floured sheet to check for tears and to make sure they’re ready to use.

To prevent very fresh ravioli from opening in the oven, you can par-cook them briefly: bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook until they just float plus 30–45 seconds (about 2–3 minutes for fresh dough). Remove with a slotted spoon and place on a paper-towel-lined tray to drain. If using pre-filled refrigerated ravioli, you can skip boiling and use directly in baking; frozen ravioli should be used from frozen.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 teaspoon olive oil.

Spread 1 1/2 cups of your chosen sauce (marinara or Alfredo) in an even layer on the bottom of the baking dish to prevent sticking.

Arrange a single layer of ravioli in the dish so they sit closely but not overlapping (you may have two staggered rows). If you have more ravioli than fit in one layer, make a second thinner layer but use less sauce between layers to avoid a soggy bake.

Spoon about 1 1/2 cups of sauce evenly over the ravioli so each piece is lightly coated but not swimming in sauce.

Dot the top with small spoonfuls of any remaining cheese filling if you want extra pockets of cheese.

Evenly sprinkle 1 cup shredded pizza mozzarella over the sauce and ravioli, then follow with 3/4 cup shredded sharp cheddar. Finish with any remaining 1/2 cup Parmesan evenly grated across the top if desired.

Brush or dot the top lightly with 1 tablespoon melted butter to help browning.

Cover the dish loosely with aluminum foil (shiny side in) and bake in the preheated oven for 20 minutes. This heats the ravioli through and melts the cheeses without over-browning.

Remove the foil and continue baking for 8–12 minutes more, until the top is bubbly and golden and the edges of the ravioli are slightly crisped. If you prefer more browning, place under a broiler for 1–2 minutes—watch closely to prevent burning.

Remove from the oven and let the dish rest 5 minutes so the sauce and cheese set slightly.

Garnish with chopped fresh basil or parsley. Serve hot with extra warmed sauce on the side for spooning and additional grated Parmesan at the table.