Four Cheese Stuffed Black Truffle Ravioli

Yield: 4 servings
Time Estimate: 65 minutes
Storage Notes: Best if consumed while hot, can be refrigerated
Difficulty: Moderate

When the craving for some gooey delicious pasta kicks in, this recipe is sure to satisfy. The cheese oozes out of this ravioli creating a soft, yet strikingly bold flavor. The four cheeses blend together to craft an Italian favorite while simultaneously joining the seductive nature of Gustus Vitae's Melanosporum Black Truffle Sea Salt. The rich and bold flavors pair well with a small refreshing salad or garlic breadsticks. A sprinkle of Olive oil, additional cheese, and parsley add the finishing touch to this signature dish. Don't forget the glass of red wine. 


  • 40 Wonton wrappers
  • 1/3 Cup freshly grated Parmesan cheese
  • 1/3 Cup freshly grated Ricotta cheese
  • 1/3 Cup freshly grated Mozzarella cheese
  • 1/3 Cup freshly grated Provolone cheese
  • 1/4 Cup parsley
  • Ground black pepper
  • 1 egg yolk, beaten
  • Flour
  • Olive oil
  • Gustus Vitae Black Truffle Sea Salt


  1. Grate all cheeses and mix together well
  2. Line 20 wontons out on lightly floured baking sheet 
  3. Scoop cheese mixture onto each wonton wrapper evenly
  4. Dip finger in egg yolk and wet the edges of each wonton wrapper
  5. Cover wonton wrappers with 20 new wrappers and seal edges as tight as possible, removing all possible excess air
  6. Boil in batches of 10 for 4-7 minutes
  7. Sprinkle with Olive oil, parsley, any extra desired cheese, and Black Truffle Sea Salt for the added kicks
  8. Enjoy!