Ravioli 4 Formaggi Recipe

On a clean work surface, combine all-purpose and semolina flours into a mound. Make a large well in the center. Crack the eggs and egg yolk into the well, add olive oil and 1/2 tsp salt.

Using a fork, gently beat the eggs and gradually incorporate flour from the inner wall of the well until a shaggy dough forms. If dough is too dry, add up to 1 tablespoon water; if too wet, add a tablespoon of flour.

Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap and let rest at room temperature for 30 minutes.

Place ricotta in a fine-mesh sieve or cheesecloth set over a bowl and let drain 15–20 minutes to remove excess moisture (this prevents soggy ravioli).

In a mixing bowl combine drained ricotta, grated Parmesan, pecorino, mascarpone, diced mozzarella, chopped basil, black pepper, 1/4 tsp salt and lemon zest (if using). Stir until smooth and well combined. Taste and adjust seasoning—filling should be slightly salty and tangy. Transfer mixture to a piping bag or a resealable plastic bag with the corner cut.

Divide rested pasta dough into 4 pieces. Keep portions covered. Lightly flour the work surface and roll one piece into a thin sheet with a rolling pin or use a pasta machine to roll to about 1.5–2 mm thickness (setting 5–7 on many machines).

Lay the sheet on a lightly floured surface. Pipe or spoon 1-teaspoon mounds of filling spaced about 1.5 inches apart in rows along the sheet. Brush a little egg wash around each mound and between rows.

Roll a second pasta sheet of equal size and gently lay it over the filled sheet, pressing around each mound to seal and remove air pockets. Use a ravioli cutter, pastry wheel, or knife to cut individual ravioli. Press edges firmly (use tines of a fork for extra seal). Place formed ravioli on a lightly floured tray, covered with a clean kitchen towel until ready to cook.

Toss asparagus pieces with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Heat a medium skillet over medium-high heat and sauté asparagus for 3–4 minutes until bright green and just tender. Remove from heat and set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Gently drop ravioli into boiling water in batches so they have room to move. Fresh ravioli will cook quickly—about 3–4 minutes—until they float and the pasta is tender. Use a slotted spoon to transfer cooked ravioli to a plate; reserve 1/2 cup of pasta cooking water.

In a wide sauté pan over medium heat, melt butter. Add minced shallot and cook until translucent, about 2 minutes. Add garlic and cook 30 seconds until fragrant.

If using, deglaze the pan with 1/4 cup dry white wine and reduce almost completely, about 1–2 minutes.

Lower heat to medium-low and pour in the heavy cream. Stir and bring to a gentle simmer (do not boil). Whisk in 1/2 cup grated Parmesan, 1/4 cup mascarpone, 1/4 cup crumbled gorgonzola and 1/4 cup pecorino romano until cheeses melt and sauce is smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time to reach a silky consistency.

Season sauce with 1/2 tsp freshly ground black pepper, 1/4 tsp salt and 1 tsp lemon juice (optional) to brighten flavors. Taste and adjust seasoning.

Add the sautéed asparagus to the sauce and gently stir to combine.

Carefully add the cooked ravioli to the pan with the sauce. Using a large spoon, gently toss to coat each ravioli without breaking them. Heat together for 1–2 minutes so ravioli absorb some sauce.

If needed, loosen sauce with additional pasta water to coat ravioli evenly.

Portion ravioli onto warmed plates. Spoon extra creamy sauce and asparagus over the top. Garnish with chiffonade basil and sprinkle extra grated Parmesan.

Serve immediately.