Four-Cheese Ravioli

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Ingredients

7 ounces sheep's-milk ricotta or well-drained fresh whole cow's-milk ricotta (3/4 cup)

3 ounces Italian Fontina cheese, shredded (2/3 cup)

3 ounces fresh mozzarella, cut into 1/4-inch dice (1/2 cup)

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

1 large egg, lightly beaten

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