Handmade Four Cheese Ravioli in Creamy Vodka Sauce
Ricotta, mozzarella, Parmigiano, and Pecorino ravioli in a creamy vodka sauce, finished with Pecorino Romano and basil chiffonade.
The rich half of the pasta course. Freeze the ravioli ahead and cook straight into the sauce.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Famille Hugel Riesling Alsace.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Handmade Four Cheese Ravioli in Creamy Vodka Sauce
Yield: Serves 12 as part of a family-style pasta course | Time: About 2 hours, plus freezing
────────────────────────
Equipment
- Pasta machine
- Ravioli cutter
- Sheet pans and parchment
- Saucepan
Ingredients
Pasta Dough
- Same dough method as the Butternut Squash Ravioli
Four Cheese Filling (Veg)
- 1.25 lbs ricotta, drained overnight if possible
- 10 oz fresh mozzarella, finely diced and squeezed dry
- 5 oz Parmigiano Reggiano, finely grated
- 5 oz Pecorino Romano, finely grated
- Salt, pepper, and a pinch of nutmeg
Creamy Vodka Sauce (Veg)
- 375 ml vodka
- 1 can San Marzano crushed tomatoes (28 oz)
- 2 tbsp tomato paste
- 1.25 pints heavy cream
- 4 cloves garlic, minced
- 1 shallot, minced
- Olive oil, salt, red pepper flakes
To Finish
- Pecorino Romano
- Fresh basil chiffonade
Instructions
Filling and Ravioli
- Combine all the cheeses. Season well with salt, pepper, and nutmeg.
- Fill and seal the ravioli using the same pasta dough method.
- Freeze on floured parchment until solid, then transfer to a sealed container.
Vodka Sauce
- Sauté shallot and garlic in olive oil until soft.
- Add tomato paste and cook 2 minutes, until it darkens slightly.
- Add vodka carefully and reduce by half, 3–4 minutes.
- Add crushed tomatoes and simmer 15 minutes.
- Add cream and simmer until slightly thickened. Season.
- Toss cooked ravioli in the sauce. Finish with Pecorino and fresh basil chiffonade.
────────────────────────
Schossow Kitchen · schossowkitchen.com