Four Cheese Ravioli

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Four Cheese Ravioli


  • 1 package Cappello’s Lasagna Sheets, thawed if frozen
  • 1/4 cup + 1 tablespoon ricotta cheese
  • 1/4 cup shredded mozzarella
  • 2 tablespoons parmesan
  • 2 tablespoons shredded fontina cheese
  • 1/4 cup basil leaves, minced
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter
  • 3 tablespoons pine nuts
  • 1 tablespoon dried rosemary
  • 1/4 cup Parmesan


  • In a small bowl add the ricotta, mozzarella, parmesan, fontina and basil together; mix to combine.
  • Cut each lasagna sheet into three equal squares and brush with water to dampen.
  • Spoon 1 tablespoon of the cheese mixture into center of half of the lasagna sheet squares. Top with a second square and press down gently on edges to seal. Use a square ravioli stamp to cut and seal ravioli, or alternatively, use a fork to crimp the edges of each ravioli.
  • Place ravioli into a large saucepan of boiling, salted water, and cook 2 minutes. Drain and set aside.
  • In a small skillet, melt the butter. Add the pine nuts and rosemary; cook for 3 minutes. Add the ravioli and toss to coat; then transfer to a plate and top with parmesan.