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My Grandmother's Ravioli With Four Cheeses

Most people recall their Grandmother's cooking for its homespun simplicity. My Grandmother was a wonderful cook, and as adventurous and creative as any young chef today. This recipe is testimony to her powers.

Type: Pasta
Courses: Main Course
Serves: 5 people

Recipe Ingredients

1 lb 454g / 16ozBaking potatoes - (abt 2 large) - scrubbed thoroughly
2 tablespoons 30mlUnsalted butter
2 tablespoons 30mlMinced shallots
1 teaspoon 5mlMinced garlic
8 oz 227gFarmer's cheese
5 oz 142gGoat cheese
2 oz 56gMascarpone cheese
3 tablespoons 45mlFreshly-grated Parmesan cheese
2 tablespoons 30mlMinced fresh mint leaves
2 tablespoons 30mlMinced fresh chervil leaves
1 tablespoon 15mlEgg - lightly beaten (large)
  Kosher salt - to taste
  Freshly-ground white pepper - to taste
10   Sheets fresh pasta - (abt 6" by 12" ea)
1/4 cup 15g / 0.5ozSemolina or all-purpose flour - for dusting
1   Egg - lightly beaten with
1 teaspoon 5mlWater - for eggwash
8 tablespoons 120mlUnsalted butter - (1 stick)
1/4 cup 36g / 1.3ozFreshly-grated Parmesan cheese
  Minced fresh flat-leaf parsley leaves

Recipe Instructions

Make the filling: Bake the potatoes in a preheated 350 degree oven until fork tender, about 20 to 40 minutes. Peel, and while still warm, pass through a food mill, or mash thoroughly with a fork. In a small skillet, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheese, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to over-mix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into small balls, about the size of a walnut.

Lightly dust the work surface with flour. Arrange 3 to 4 balls of filling on the lower third of the length of 5 sheets of the dough, about 1 to 1 1/2 inches apart. Brush around the balls with eggwash. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut out the ravioli. Dust 2 trays with semolina and arrange the ravioli on the trays, dusting with more semolina. Refrigerate, covered, until needed.

Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes.

Meanwhile, in a large skillet, over high heat, cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the cheese and season with salt and pepper. Garnish with parsley and serve immediately.

This recipe yields 30 ravioli; 5 to 6 servings.

Wolfgang Puck at


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