Four Cheese Ravioli

Instructions

1. Prepare the pasta dough
   On a clean work surface, create a mound with the flour and make a well in the center. Crack the eggs into the well, add salt and olive oil. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
2. Make the cheese filling
   In a medium bowl, combine the ricotta, Parmesan, mozzarella, and gorgonzola cheeses. Mix in the chopped parsley, nutmeg, and black pepper until thoroughly combined. Refrigerate until ready to use.
3. Roll the pasta
   Divide the dough into 4 equal portions. Working with one portion at a time (keeping others covered), roll through a pasta machine starting at the widest setting and gradually decreasing to the second-thinnest setting. Alternatively, roll by hand to approximately 1/16 inch thickness.
4. Form the ravioli
   Lay one pasta sheet on a lightly floured surface. Place 1 tablespoon mounds of filling along the sheet, leaving 1.5 inches between each mound. Brush the exposed pasta with egg wash. Place a second sheet on top and press around each mound to seal, removing any air pockets. Cut into squares with a ravioli cutter or knife.
5. Cook the ravioli
   Bring a large pot of salted water to a gentle boil. Carefully add the ravioli in batches, cooking for 3-4 minutes until they float to the surface and the pasta is tender. Remove with a slotted spoon.
6. Serve
   Serve the ravioli immediately with your favorite sauce - sage butter, marinara, or a light cream sauce all work beautifully. Garnish with additional grated Parmesan and fresh herbs if desired.