Homemade 4 Cheese Ravioli

Just a 4 cheese ravioli that's a little sweeter than your average ravioli.

DOUGH

• 1 cup of flour per person
• 2 eggs per cup of flower

FILLING

• 18 oz of Ricotta cheese
• 3 tea spoons of sugar
• 1 teaspoon of cinnamon
• 3 handfulls of fresh shredded mozzarella cheese
• 3 handfulls of fresh shredded american cheese
• 3 handfulls of fresh shredded cheddar cheese

GRAVY

• 2 cans of tomato sauce
• 2 cans of 8oz tomato pace
• 2 teaspoon of oregano
• 2 tablespoons of parsley
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon of basil
• 1/4 cup of sugar
• 2 bay leaves
• 2 teaspoons of salt
• 2 teaspoons of pepper
• 1 1/2 cup of any red wine

DAY 1

DOUGH

Put the flour in a mound with a hole in the center (kind of like a volcano)
Crack the eggs and put them in the center of the flour
Mix the until you get a nice firm dough. If is is too moist add more flour, if it is too dry add another egg. When you get the dough just right, roll it into a ball and wrap it in a cloth and put a dish over it and let it sit for about 30 minuets.
After cut off a piece and run it through a pasta maker. (Start off on the thickest setting. One machine might say 1 and another might say 7) after you get it thick change the setting to the next number and do so for about 2 more numbers.
Lay the sheet of pasta on the table. place about a spoon full of filling on one end. Then fold it over about a half inch from the filling. Cut at the edge and press down on the edges with a fork
(Repeat until out of dough.)
6. Place each finished ravioli on a trey powdered with flower so it wont stick.
Freeze for one day

FILLING

Empty Ricotta, American, Mozzarella, and Cheddar cheese into a bowl. add the sugar and cinnamon and mix well.
Chill in the refrigerator for 30 minuets until ready to use

DAY 2

Make the gravy by putting the tomato sauce and pace in a pot. Add parsley, oregano, basil, salt, pepper, extra virgin olive oil, and bay leaves and mix. (Let it simmer at a low temperature for about 3 hours but keep and eye on it.)
Boil water in a pot and one at a time drop the frozen ravioli in the water. But not too many at once.
take out when they start to rise to the surface.
When they are done put them in a pan in a row
after each layer add your gravy and another layer of ravioli.
When all of the ravioli are in the pan and topped off with you oh so delicious gravy, sprinkle parmigiano on top and bake at 350 for 10 minuets.
After you take it out of the oven let it cool for about 5 minuets and enjoy!

Source:

http://www.cookingwithnonna.com/italian-cuisine/homemade-4-cheese-ravioli.html