Ravioli Quattro Formaggi Recipe

Boil water and cook ravioli

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the fresh four‑cheese ravioli and cook according to package instructions (typically 3–4 minutes) until ravioli float and are tender. Reserve 1 cup of pasta cooking water, then drain ravioli gently and toss with 1 tablespoon olive oil to prevent sticking. Keep warm.

Sweat aromatics

In a wide skillet or shallow saucepan over medium heat, add 2 tablespoons extra virgin olive oil. When oil shimmers, add the thinly sliced garlic and sauté 30–45 seconds until fragrant and just golden (do not brown). Add the diced onion and cook 4–5 minutes, stirring occasionally, until softened and translucent.

Simmer tomatoes

Stir in 1 tablespoon tomato paste and cook 30 seconds to deepen flavor. Add the canned crushed tomatoes, torn basil leaves (reserve a few for garnish), 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon sugar if using. Bring to a gentle simmer, then lower heat to maintain a steady gentle simmer. Cook uncovered 12–15 minutes, stirring occasionally, until the sauce reduces slightly and flavors meld.

Adjust seasoning

Taste the sauce and adjust salt, pepper, and sugar as needed. If the sauce is too thick, add up to 1/2 cup reserved pasta water to reach a silky consistency.

Finish sauce with butter

Off the heat, whisk 1 tablespoon butter into the pomodoro to add gloss and roundness. Stir in half of the grated Parmigiano‑Reggiano (about 1/4 cup) so the sauce has a gentle cheesy note that complements the ravioli filling.

Combine ravioli and sauce

Add the cooked ravioli to the skillet with the pomodoro sauce (if your skillet is too small, return ravioli to the drained pasta pot and ladle sauce over). Gently toss or stir with a wide spatula for 30–60 seconds so the ravioli are evenly coated and warmed through. If needed, add 2–4 tablespoons reserved pasta water to loosen the sauce so it clings to the pasta.

Plate and garnish

Divide ravioli among 4 warmed plates (serves 4). Sprinkle remaining grated Parmigiano‑Reggiano over each portion, garnish with torn basil leaves and freshly ground black pepper to taste. Serve immediately.