Four cheese ravioli

Four-cheese ravioli are a variety of stuffed pasta very popular in Italian cuisine and widely adopted in the gastronomy of all Latin America. They are small pouches of thin dough, made from flour and egg, filled with a creamy and flavorful mixture of four different types of cheese, which may include mozzarella, ricotta, parmesan, and gorgonzola, although combinations can vary by region or recipe.

The origin of ravioli dates back to Italy, where they have been part of the Mediterranean culinary tradition for centuries. The four-cheese version stands out for its intense and creamy flavor, ideal for those who enjoy dishes with varied cheeses and deep nuances. This filling provides a soft and melting texture that pairs perfectly with tomato, cream, or butter and sage sauces.

Regarding their properties, four-cheese ravioli provide a good amount of protein and calcium, nutrients present in the cheeses used in the filling. However, they are also caloric foods with a considerable fat content, so they are recommended in moderate portions as part of a balanced diet.

In Latin America, besides "four-cheese ravioli," this ingredient may also be known simply as cheese-stuffed ravioli or cheese-filled pasta. In some countries, such as Argentina and Uruguay, "four-cheese ravioli" is the most common and recognized term in home and restaurant recipes.