Love. Italian Chef Anthony’s Ravioli with Four Cheeses

It’s simple, it’s gorgeous, and best of all it’s homemade and authentic Italian. This comforting ravioli recipe with four cheeses recipe is from one of our favorite chefs, Anthony Priolo from Piccolo Sogno in Chicago. His restaurant features fresh seasonal rustic Italian cuisine paired with gorgeous regional wines.  It’s a win in our book, always.  We love.

Ravioli Quattro Formaggi aka Ravioli with four cheeses recipe:

FILLING:

1 C Ricotta cheese – fresh
1/8 C Reggiano Parmesan – freshly grated
1/8 C Capriole Farms goat cheese
1/8 C Gorganzola dolce latte cheese – chopped
1 t Italian parsley – chopped
Sicilian sea salt to taste
Ground black pepper – fresh & to taste

Method:
Mix all ingredients together & adjust the seasoning.

PASTA DOUGH:

4 Eggs – whole
4 Egg yolks
1 T Olive oil
1 t Sicilian sea salt
2 3/4 C Semolina flour
1 1/4 C Flour – all purpose
2 T Water

Method:

Method #1 – In a food processor, add all ingredients. Pulse until a ball forms & then take out and knead by hand until dough is slightly firm.

Method #2 – In a large bowl add all dry ingredients into center of the bowl. Make a small well in the center of the dry ingredients and add the remaining ingredients. With a fork beat the liquid until smooth, slowly touching the sides incorporating the dry ingredients.

KEEP MIXING UNTIL A BALL IS FORMED. Take the ball out and then knead by hand until the dough is slightly firm (Texture should be slightly firmer than your ear lobe). You may need to adjust the water amount due to the humidity in the air.

After the dough has rested, roll out the pasta dough progressively with a pasta machine until the dough is thin enough that you can see your hand through it. Brush the dough with egg yolk and add the filling on half of the dough with a spoon (the size of a Quarter).

With the other half of the dough, place over the side with the filling so that you form a ravioli. With a small shot-glass, form the center of the ravioli & press all the air out. Cut with a circle cutter so there is a small edge around the center. Press the sides gently pushing the air out and set aside.

Cook in boiling salted water about 2 minutes and then toss into the sauce.

FOR THE SAUCE:

1/2 C Chicken broth – fresh
1 T Butter – unsalted
1 T Pine Nuts – toasted
Sicilian sea salt to taste
Black pepper to taste
Shavings of Reggiano Parmesan Cheese

Method:

In a saucepan, reduce the chicken broth down by half. Add the butter and bring to a boil. Then take the sauce off the heat. Stir quickly so the sauce does ot break. Add the cooked ravioli and toasted pine nuts. Adjust the seasoning & serve.

Arrange the ravioli on the plate (about 6 pieces) like a flower overlapping only on one side. When you get the sixth ravioli, slip it under the first. Drizzle the sauce & pine nuts over the ravioli, adding a little extra sauce.

Garnish with “Marsala Glaze” (using a squirt bottle, make sure the glaze is warm, ot hot). Drizzle the ravioli’s like it was a zigzag line.

“MARSALA GLAZE”:

1 C Marsala wine

Method:

Using 1 C Marsala wine, cook down by 3/4 until it is thick, or you can use a corn-starch slurry to thicken.

Finally, add the shavings of parmesan cheese over the ravioli & serve immediately.