For the ravioli:
(adapted from Annie’s Eats)
1/2 cup ricotta cheese
1/2 cup shredded mozzarella
1/2 cup shredded fontina
1/2 shredded Parmigiano-Reggiano
3 large garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
1/4 teaspoon salt
freshly ground black pepper to taste
To make the pasta:
In a stand mixer, with a dough hook attachment, place the flour in the bowl. Add one egg and mix at the lowest speed. Once the first egg is incorporated, add additional eggs one at a time, making sure each is incorporated before adding the next. Add water and mix well. The dough will form a ball. It will be sticky. Place the dough on a floured work surface and cover with an inverted bowl. Let sit for at least one hour. After the hour has passed, cut the dough into four pieces. Place a flat pasta roller on the first setting and roll the first piece of pasta through the roller. Fold the pasta in half and run in through the first setting several times, folding after each. (You may want to lightly flour your dough if it starts to stick to the roller.) Change the settings to the second and third in order and run the pasta through each one once. Place the pasta sheets on a lightly floured surface.
Next, make the ravioli.
In a medium mixing bowl, combine the ricotta, mozzarella, fontina, parmigiano-reggiano, garlic, and spices. Mix well to blend. Place about 2 teaspoons fo the filling in a row on two of your pasta sheets.
Lightly brush water around the ravioli on the sheets and lay the additional two sheets of pasta over the ones with the ravioli filling. Carefully press them together and cut with a ravioli or cookie cutter.
Make sure that the ravioli is sealed and place on a prepared pan if not going to cook right away. (Lightly dust with flour and cover with plastic wrap if storing in the refrigerator–can be made ahead and stored for a few hours.)
When ready to cook, bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 5-7 minutes.