Four Cheese Ravioli

Ingredients

• 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

Instructions

• 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.