Four Cheese Ravioli

Ingredients

• Pasta:
• 2 c flour
• pinch salt
• 2 eggs
• 1 1/2 T water
• Ravioli Filling:
• 8 oz ricotta
• 4 oz cream cheese, softened
• 1/2 c shredded mozzarella
• 1/2 c shredded provolone
• 1 egg
• 1 1/2 t dried parsley
• Alfredo Cream Sauce:
• 2 T olive oil
• 2 cloves minced garlic
• 2 c heavy cream
• 1/4 c Parmesan
• Marinara sauce

Instructions

1. Mound the flour and salt together and form a well.
2. Beat together olive oil, eggs, and water in a bowl.
3. Pour half the egg mixture into the well and begin mixing the egg and flour together. Add the remaining egg mixture and knead to form a dough.
4. Knead the dough until smooth (8-10 minutes) add more flour if the dough is sticky.
5. Form the dough into a ball, wrap tightly with plastic and refrigerate for 1 hour.
6. Combine the ricotta, cream cheese, mozzarella, provolone, egg, and parsley together.
7. Heat 2 T of oil in a skillet and add the garlic. Pour in the heavy cream, raise the heat and bring the sauce to boil.
8. Simmer 5 minutes.
9. Add the Parmesan and stir until melted.
10. Remove from heat and keep warm.
11. Warm the marinara sauce.
12. Preheat the oven to 375 degrees.
13. Beat the egg with the T water to make the egg wash.
14. Roll out the dough into 2 thin sheets no thicker than a nickle. Brush the pasta with the egg wash and drop filling on the dough by teaspoonfuls about 1 inch apart.
15. Cover the filling with the second sheet and press out the air from around each filling portion.
16. Press firmly around the filling to seal, and cut into individual ravioli with a knife or pizza cutter.
17. Fill a large pot with lightly salted water and bring to boil.
18. Add the ravioli and return to a boil.
19. Cook 4-8 minutes.
20. Place ravioli on greased baking sheet and bake until brown. (4 minutes)
21. Serve with marinara sauce drizzled over ravioli and then topped with the cream sauce.