Four Cheese Ravioli with Lemon Butter Sauce
Four cheeses are combined and enveloped in fresh pasta squares to make the tastiest homemade ravioli you've ever put in your mouth!
Ingredients
Ravioli
- 1 lb fresh pasta dough see recipe here
- 3/4 cup ricotta cheese well-drained
- 2/3 cup Fontina cheese shredded
- 1/2 cup fresh mozzarella diced
- 1/2 cup Parmigiano-Reggiano cheese
- salt and pepper
- 1 large egg beaten
- egg wash 1 egg beaten for sealing ravioli
Lemon Butter Sauce
- 4 Tablespoons butter
- 2 Tablespoons lemon zest
- 1/2 cup heavy cream
- 4 Tablespoons lemon juice
- 4 Tablespoons Parmesan cheese freshly grated
Instructions
Make the Pasta
- In a large bowl, combine the cheeses and season with salt and pepper. Add the egg and stir until well combined.
- Create your thin sheets of fresh pasta and lay flat on a cutting board. Cut out 2 inch squares with a cookie or biscuit cutter to ensure the ravioli are uniform sizes.
- Spoon 1 teaspoon of the cheese mixture at a time onto the pasta. Around the edges of the pasta, brush the egg wash. Place a second square of fresh pasta over the top, and press down around each mound of cheese.
- In a pot of boiling salted water, cook the pasta to al dente. Fresh pasta cooks very quickly, so it won't take very long at all.
Make the Sauce
- Heat the butter in a skillet and add the lemon zest.
- Once the butter is melted, add the cream and lemon zest to the mixture. Add the ravioli to the skillet. Add the Parmesan and toss to incorporate it.
- Serve with additional Parmesan cheese, lemon zest, or fried sage on top.
Notes
- Make the filling and pasta the day before. The cheese mixture can stay in the fridge for a few days, and the pasta dough will be good in the fridge for 48 hours or so, so leave the construction of the ravioli for the day of and you will save yourself some sanity.
- You can freeze the ravioli for later. I like to make a bunch of pasta all at once so I'm not constantly making a huge mess in my kitchen. And it makes it so easy to be able to pull out already prepared ravioli from my freezer for those busy weeknight dinners. Just make sure you eat the frozen pasta within a month of putting it in there.