Four Cheese Ravioli With Rosemary Butter Sauce

Instructions

• Pour the flour into a large bowl and make a well in the center. Crack the eggs into the well and mix everything together with a fork.
• Knead the dough for 5 minutes. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
• While the dough is in the fridge, mix together the ricotta, cream cheese, mozzarella, cheddar, parsley, and a sprinkle of salt and pepper in a medium bowl to make the filling. Set aside until needed.
• On a floured surface, roll half of the dough out as thin as you can using a rolling pin to make a long rectangular shape (If you have a pasta machine, use the 2nd thinnest setting). Keep the other half of the dough wrapped in the refrigerator to keep it fresh until ready to use.
• On one side, dollop tablespoons of the cheese filling onto the pasta, leaving at least a 1–2-cm (⅓–¾-inch) gap in all directions between the scoops.
• Brush the pasta dough surrounding the filling with water or egg white. Fold the other side of the pasta over the filling, pushing down around each portion to seal it in, creating a long strip of ravioli pieces.
• Use a knife or pizza cutter to cut between the filling mounds to create individual ravioli.
• Dust the ravioli pieces with flour and repeat with the remaining dough and filling to make more ravioli.
• Bring a large pot of salted water to a boil over medium heat. Add the ravioli and boil for 2–3 minutes, until the pasta floats to the surface, then drain.
• Melt the butter in a large pan, then add the pine nuts and cook for 2 minutes, until starting to brown. Add the rosemary and cook for another 1–2 minutes, until the pine nuts look toasted and the rosemary has just begun to brown and crisp up a bit.
• Divide the ravioli between serving bowls and spoon the rosemary butter sauce over the top.
• Enjoy!