Step 1

In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and parsley. Set aside.

Step 2

In a medium saucepan, melt butter.

Step 3

Add garlic and cook for 1 minute. Be sure to not overcook the garlic.

Step 4

Add salt and pepper and remove from heat.

Step 5

Sift flour and salt onto a work surface.

Step 6

Make a wide well in the center of the flour.

Step 7

Crack the full egg in the well.

Step 8

Add egg yolks and oil and gently whisk the wet mixture together within the well.

Step 9

Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.

Step 10

Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.

Step 11

Knead the dough with your hands for 7-10 minutes, adding more flour as needed.

Step 12

Form a ball with the dough and cover it, allowing it to rest for 30 minutes.

Step 13

Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into the KitchenAid Pasta Roller attachment at its widest setting).

Step 14

Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.

Step 15

Stop rolling with the dough is thin enough to partially see-through.

Step 16

Cut the length of dough into 24-inch sections.

Step 17

Lay out each section and working one pasta sheet at a time, lightly spray each sheet with water.

Step 18

Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.

Step 19

Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.

Step 20

Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.

Step 21

Press again on the edge to seal it completely.

Step 22

Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual raviolis.

Step 23

Bring a large pot of salted water to a rolling boil. Add raviolis to hot water, working in batches to not overcrowd the pot.

Step 24

Cook for 3-4 minutes and then gently scoop out the raviolis, strain out any excess water and transfer to a plate.

Step 25

Drizzle brown butter sauce over raviolis.

Step 26

Top with extra grated parmesan cheese and chopped parsley.

Step 27

Serve immediately.