Four Cheese Ravioli with Herb Pesto


4 to 6 servings
1 packed cup fresh basil leavesbasil leaves1
½ packed cup fresh Italian parsley leavesfresh italian parsley½
½ packed cup fresh mint leavesfresh mint leaves½
½ cup (1 ½ ounces) grated Parmesanparmesan cheese½
¼ cup pine nuts, toastedpine nuts¼
1 tablespoon anchovy pasteanchovy paste1
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
1 clove garlicgarlic1
½ cup extra-virgin olive oilextra-virgin olive oil½
1 ½ cups (12 ounces), fresh whole-milk ricottawhole milk ricotta cheese1 ½
¾ packed cup (3 ounces) coarsely grated mozzarella, at room temperaturemozzarella cheese¾
¼ cup mascarpone cheese, at room temperaturemascarpone cheese¼
¼ cup freshly grated Parmesan, at room temperatureparmesan cheese¼
¼ cup plain breadcrumbsplain breadcrumbs¼
1/8 teaspoon freshly grated nutmegground nutmeg1/8
1 ½ tablespoons kosher saltkosher salt1 ½
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
1 egg, beatenegg(s)1
35 store-bought wonton wrapperswonton wrappers35
2 tablespoons extra-virgin olive oilextra-virgin olive oil2


In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.

In a small bowl, mix together the egg and 1 teaspoon water until smooth.

Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)

Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

cook's notes

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
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