Jul 14 2026
Restaurants›Ristorante Del Lago›Quattro Formaggi Recipe

Quattro Formaggi Recipe

Inspired by Ristorante Del Lago
Time30m
Serves4

Ricotta, Fresh Mozzarella, Fontina, Parmigiano-Reggiano

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cheese

Pasta

Other Ingredients

Method

Preparation

  1. 1

    Cook the Pasta

    In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

  2. 2

    Prepare the Cheese Mixture

    In a mixing bowl, combine ricotta cheese, diced fresh mozzarella, shredded fontina cheese, and grated Parmigiano-Reggiano. Stir until well mixed.

Cooking

  1. 3

    Sauté the Garlic

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

  2. 4

    Combine Pasta and Cheese

    Add the cooked pasta to the skillet with garlic. Stir in the cheese mixture and mix well. If the mixture is too thick, add reserved pasta water a little at a time until desired creaminess is achieved.

  3. 5

    Season the Dish

    Season with salt and freshly ground black pepper to taste. Stir everything together until the cheeses melt and coat the pasta.

Serving

  1. 6

    Garnish and Serve

    Serve the Quattro Formaggi pasta hot, garnished with chopped fresh basil on top.

More from Ristorante Del Lago