Entree: Italy – Ravioli ai quattro formaggi (Ravioli with four-cheese sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 1 lb (454 g) fresh ravioli, ricotta-filled or plain cheese-filled
- 3 oz (85 g) Gorgonzola, crumbled
- 3 oz (85 g) Fontina, diced or shredded
- 2 oz (60 g) Parmigiano-Reggiano, finely grated
- 2 oz (60 g) Pecorino Romano, finely grated
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 g) unsalted butter
- 1/8 tsp (0.8 g) freshly ground black pepper
- Salt to taste (use sparingly because cheeses are salty)
- Optional: 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 Bring a large pot of salted water to a boil for the ravioli.
2. Step 2 In (5.08 cm) a wide skillet over low heat, melt the butter and warm the heavy cream until steaming but not boiling.
3. Step 3 Add the Gorgonzola and Fontina, stirring until they melt into the cream. Gradually whisk in the Parmigiano-Reggiano and Pecorino Romano until the sauce is smooth and homogenous; keep the heat low to avoid graininess.
4. Step 4 Season with freshly ground black pepper and taste for salt, remembering the cheeses contribute saltiness.
5. Step 5 Cook the ravioli to al dente according to fresh-pasta timing (about 3–5 minutes), reserving 1/2 cup (120 ml) of the pasta water before draining.
6. Step 6 Gently combine the drained ravioli with the four-cheese sauce, adding reserved pasta water a tablespoon at a time if needed to achieve a silky consistency.
7. Step 7 Serve immediately, garnished with chopped parsley and extra grated Parmigiano-Reggiano if desired.

1. Step 1 Bring a large pot of salted water to a boil for the ravioli.
2. Step 2 In a wide skillet over low heat, melt the butter and warm the heavy cream until steaming but not boiling.
3. Step 3 Add the Gorgonzola and Fontina, stirring until they melt into the cream. Gradually whisk in the Parmigiano-Reggiano and Pecorino Romano until the sauce is smooth and homogenous; keep the heat low to avoid graininess.
4. Step 4 Season with freshly ground black pepper and taste for salt, remembering the cheeses contribute saltiness.
5. Step 5 Cook the ravioli to al dente according to fresh-pasta timing (about 3–5 minutes), reserving 1/2 cup (120 ml) of the pasta water before draining.
6. Step 6 Gently combine the drained ravioli with the four-cheese sauce, adding reserved pasta water a tablespoon at a time if needed to achieve a silky consistency.
7. Step 7 Serve immediately, garnished with chopped parsley and extra grated Parmigiano-Reggiano if desired.