4 cheese raviolis

Instructions

1. In a large bowl, combine flour and a pinch of salt. Make a well in the center and add eggs and water. Mix to form a dough.
2. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
3. In a bowl, mix ricotta, mozzarella, parmesan, gorgonzola, salt, and black pepper to make the filling.
4. Divide the dough into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin.
5. Place small spoonfuls of cheese filling on one sheet of pasta, leaving space between each. Cover with another sheet and press around filling to seal.
6. Cut ravioli using a ravioli cutter or knife. Ensure edges are sealed well.
7. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes until they float to the top.
8. Heat tomato sauce in a saucepan. Serve ravioli topped with sauce, a drizzle of olive oil, and fresh basil.

Prep

• Let the pasta dough rest for 30 minutes before rolling.