Incredibly delicious homemade four cheese ravioli in a quick and easy fresh cherry tomato and red wine sauce!

Incredibly delicious!

Fresh and vibrant sauce

Easy to make ahead and freeze

Fun cooking activity for date night or family night

Versatile sauce to use in a variety of pasta dishes

For the Ravioli Dough – Multipurpose Pasta Dough recipe For the Ravioli Filling – 6 oz ricotta cheese – 5 oz mozzarella cheese – ⅓ cup Parmigiano Reggiano – ⅓ cup Pecorino cheese – ½ teaspoon salt – ¼ teaspoon black pepper – Pinch fresh ground nutmeg For the Sauce – ¼ cup olive oil – 4 cups cherry tomatoes – 3 cloves garlic – ½ tSP red pepper flakes – 1 tSP kosher salt – ⅔ cup dry red wine – 1 TBSP fresh oregano – 2 TBSP fresh basil – ¼ - ½ cup pasta water

1. Never stack ravioli on top of one another. The pasta will stick and tear and ruin your ravioli! 2. Getting as much air out of each raviolo is vital! Air will expand in the boiling water and could easily burst your raviolo and create a mess.