Four Cheese Ravioli
Recipe type: entrees
  • Filling
  • ⅓ pound ricotta cheese
  • ¼ pound Swiss cheese, grated
  • 1 tablespoon Asiago cheese, grated
  • 2 large eggs, beaten
  • 2 tablespoons parsley, chopped
  • Ground nutmeg
  • Salt and pepper
  • ½ gallon chicken stock
  • 2 tablespoons butter, melted
  • 2 tablespoons Parmesan cheese, grated
  1. In a bowl, mix together: ricotta, Swiss, eggs, parsley - then season with nutmeg, salt and pepper.
  2. Place tablespoons of filling on the sheet of dough, about 1 inch apart, until all the filling and dough have been used up.
  3. Using a pizza cutter, cut the ravioli in squares.
  4. Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
  5. Remove and drain the ravioli, then sprinkle melted butter, Asiago and Parmesan cheese.
  6. Toss and serve hot
Recipe by Pizza Today at