Three Cheese Ravioli

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A rich, homemade ravioli filled with a luxurious blend of Cello Mascarpone, Asiago, and Parmesan cheeses. The creamy Mascarpone adds a velvety texture, while the Asiago and Parmesan bring nutty, savory depth. Wrapped in tender, fresh pasta and served with warm marinara sauce, this dish is a comforting, elegant meal perfect for cozy winter dinners or special occasions.

Makes 24–30 ravioli (serves 4–6)

1 hour 20 minutes (includes dough making and resting time)

Directions

1. To a food processor, add the all-purpose flour, salt, eggs, and olive oil. Pulse until a dough forms. Place dough onto a clean and lightly floured work surface. Knead for 10-12 minutes until the dough is smooth and the dough springs back when poked. Wrap the dough tightly in plastic wrap and rest at room temperature for 1-3 hours.
2. To make the ravioli filling, combine the Cello Mascarpone Cheese, grated Cello Parmesan Cheese, grated Cello Asiago Cheese, salt, black pepper, and grated nutmeg. Cover and refrigerate until ready to use.
3. Lightly flour a clean work surface with semolina flour, prep a large baking sheet and also lightly flour with semolina flour, and get your pasta machine ready. Unwrap pasta dough and divide into 4 equal pieces. Wrap up 3 of the pieces in plastic wrap and place one piece onto a semolina floured surface. Using your fingers, press dough into a rectangle and sprinkle with semolina flour so that both sides are lightly covered. Feed the pasta through the pasta roller on the widest setting then do a letter fold. Sprinkle dough with semolina flour every time before feeding into a pasta roller. Pass through the largest setting once more, do another letter fold then feed through the pasta machine on a smaller setting. Pass the dough through each setting twice before choosing a smaller setting. Continue this process until the pasta machine is set to the thinnest setting. If pasta sheets get too long, cut them in half.
4. Place the pasta sheets onto a semolina floured surface then mark the pasta with the ravioli cutter. Using spoons, add a bit of the three-cheese filling to the center of each marked ravioli. Place another sheet of pasta on top and using your fingers, press to seal and push out all air pockets. If the pasta sheets have a hard time sticking together, brush edges with a bit of water. Using the ravioli cutter, cut the pasta into raviolis then place onto the prepared baking sheet making sure to cover with plastic wrap so the pasta does not dry out. Repeat with remaining pasta.
5. Bring a large pot of water to a boil and warm marinara sauce in a skillet. Cook the ravioli for 1-3 minutes on a gentle boil then move to the skillet with the marinara sauce. Coat the ravioli evenly in the sauce.
6. To serve, sprinkle ravioli with more freshly grated Cello Parmesan Cheese and fresh thyme leaves.