Four-Cheese Ravioli with Herb Pesto

Name: Four-Cheese Ravioli with Herb Pesto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp anchovy paste; 0 teaspoons freshly ground black pepper; 0 teaspoons freshly ground black pepper; 59 milliliters plain breadcrumbs; 1 egg, beaten; 237 milliliters packed cup fresh basil leaves; 118 milliliters 1/2 packed cup fresh mint leaves; 1 clove garlic; 1 Tbsp kosher salt; 59 milliliters mascarpone cheese, at room temperature; 85 grams 3/4 packed cup coarsely grated mozzarella, at room temperature; 0 teaspoons freshly grated nutmeg; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 59 milliliters freshly grated Parmesan, at room temperature; 43 grams 1/2 cup grated Parmesan; 118 milliliters 1/2 packed cup fresh Italian parsley leaves; 59 milliliters pine nuts, toasted; 340 grams 1/2 cups , fresh whole-milk ricotta; 35 store-bought wonton wrappers

Four-Cheese Ravioli with Herb Pesto could be just the pescatarian recipe you've been looking for. This recipe serves 6. This main course has 453 calories, 20g of protein, and 24g of fat per serving. Head to the store and pick up whole-milk ricotta, olive oil, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Watch how to make this recipe.

For the pesto: 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.

Ingredients you will need

Anchovy Paste

Olive Oil

Pine Nuts

Parmesan

Parsley

Garlic

Pepper

Basil

Pesto

Mint

Equipment you will use

Food Processor

For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.

Ingredients you will need

Breadcrumbs

Mascarpone

Mozzarella

Parmesan

Ravioli

Ricotta Cheese

Nutmeg

Pepper

Salt

Equipment you will use

Bowl

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

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

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.)

Ingredients you will need

Wonton Wrappers

Egg

Equipment you will use

Pastry Brush

Aluminum Foil

Bring a large pot of water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Olive Oil

Ravioli

Water

Salt

Equipment you will use

Slotted Spoon

Colander

Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.

Ingredients you will need

Ravioli

Soup

Equipment you will use

Bowl

Equipment

Recommended wine: Chianti, Verdicchio, Trebbiano

Ravioli works really well with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Tenuta di Nozzole Chianti Classico Riserva ( half-bottle). It has 5 out of 5 stars and a bottle costs about 14 dollars.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.