Ravioli Quattro Formaggi Recipe

Make the filling

In a medium bowl combine ricotta, grated parmesan, shredded fontina and crumbled gorgonzola. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/8 tsp nutmeg if using. Stir until evenly combined. Taste and adjust seasoning. Refrigerate until ready to fill pasta.

Sauté aromatics

Heat 3 tbs olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 1 tbs tomato paste and cook 1 minute to caramelize slightly. Add the crushed tomatoes, 1/2 tsp sugar (if using), 1/2 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Simmer

Lower heat and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt/pepper. Stir in the chiffonade of 6 basil leaves in the last minute of cooking. Keep warm over very low heat.

Boil water

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tbs salt to the water.

Cook ravioli

Add 24 pieces fresh ravioli to the boiling water in batches if needed to avoid crowding. Fresh filled ravioli will usually take 3–5 minutes to cook: they will float to the surface and the pasta should be tender. Use a spider or slotted spoon to transfer cooked ravioli directly to a shallow serving pan or to the saucepan with the pomodoro sauce.

Finish in sauce

If transferring to the sauce, add the ravioli to the warm pomodoro and gently toss. Add 2 tbs unsalted butter and 1/4 cup freshly grated parmesan. Gently swirl or toss (use a wide flat spatula) for 1 minute so butter and cheese emulsify into the sauce and coat the ravioli without breaking them. If sauce is too thick, add 1–2 tbs reserved pasta cooking water to loosen.

Divide ravioli among 4 warm plates (serving 4). Spoon extra pomodoro around and over the ravioli. Finish each portion with a sprinkle of additional grated parmesan, torn fresh basil leaves (from the 4 leaves reserved), and a crack of black pepper. Serve immediately.