Four-Cheese Ravioli with Herb Pesto
Level: Easy
Servings: 4 to 6
Nutritional Info Per Serving (1 of 6): Calories 1045, Total Fat 48 g, Saturated Fat 15 g, Carbohydrates 116 g, Fiber 5 g, Sugar 1 g, Protein 37 g, Cholesterol 105 mg, Sodium 1544 mg
Total Time: 30 min Active Time: 30 min
Pesto
- 1 packed cup fresh basil leaves
- 1/2 packed cup fresh Italian parsley leaves
- 1/2 packed cup fresh mint leaves
- 1/2 cup (1 1/2 ounces) grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1 tablespoon anchovy paste
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic
- 1/2 cup extra-virgin olive oil
Ravioli
- 1 1/2 cups (12 ounces) fresh whole-milk ricotta cheese
- 3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature
- 1/4 cup mascarpone cheese, softened
- 1/4 cup freshly grated Parmesan, at room temperature
- 1/4 cup plain breadcrumbs
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons kosher salt, divided
- 1/8 teaspoon freshly ground black pepper
- 1 egg, beaten
- 35 store-bought wonton wrappers
- 2 tablespoons extra-virgin olive oil
Instructions
- Make the pesto: In a food processor combine basil, parsley, mint, Parmesan, toasted pine nuts, anchovy paste, pepper, and garlic; pulse until coarse. With the motor running, slowly add the olive oil until smooth.
- Prepare the filling: In a medium bowl mix ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon of the salt, and pepper until well combined.
- Egg wash: Whisk the beaten egg with 1 teaspoon water in a small bowl until smooth.
- Assemble ravioli: Lightly brush the edges of each wonton wrapper with the egg wash. Place 1 level tablespoon of filling in the center, fold opposite corners to form a triangle, seal edges firmly and press out any air. (Can be made ahead; cover with foil and refrigerate.)
- Cook: Bring a large pot of water to a boil. Add the remaining 1 1/2 teaspoons salt and the olive oil. Cook ravioli in batches, stirring occasionally, until al dente, about 3 minutes. Use a slotted spoon to drain.
- Serve: Transfer ravioli to shallow bowls, spoon pesto over them, and serve.
- Toasting pine nuts: Arrange pine nuts on a baking sheet and bake in a preheated 350F oven 68 minutes until lightly browned; let cool before using.
