Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- 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.
- For the ravioli: 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.
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GOEWAM EMELIA
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
Lusero Rios
[email protected]I'm not a fan of pesto, but I still enjoyed this dish. The cheese filling is so rich and flavorful that it makes up for the pesto.
Poomani Thulkunam
[email protected]This dish is a bit pricey to make, but it's worth every penny.
juma Din
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Alicia Jackson
[email protected]This dish is so versatile. You can serve it with a variety of sides, from roasted vegetables to a simple salad.
Jose Otero
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the pesto.
Dlamini Blessing
[email protected]This recipe is a lifesaver for busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser.
Patricia Barrios
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone raved about the flavor and presentation.
MD Saiful Meya
[email protected]I love how easy this recipe is to follow. Even a beginner cook can make this dish look and taste like it came from a restaurant.
Sahajalal islam Shuvo
[email protected]This is one of the best ravioli dishes I've ever had. The cheese filling is perfectly melted and gooey, and the pesto is bursting with flavor.
Raigen Shahzad
[email protected]I'm not usually a fan of ravioli, but this dish changed my mind. The four-cheese filling is so rich and decadent, and the pesto adds a nice pop of flavor.
Terrill Bradford (The Demigod)
[email protected]This dish is perfect for a special occasion. It's elegant and sophisticated, yet easy to make.
Patience Mhlolo
[email protected]The herb pesto is a great complement to the ravioli. It's light and refreshing, and it doesn't overpower the cheese filling.
Chisom Jacob
[email protected]I love that this recipe uses four different types of cheese. It gives the ravioli such a complex and delicious flavor.
Olawunmi Omotunrayo
[email protected]I've tried many ravioli dishes before, but this one takes the cake. The cheese filling is rich and creamy, and the pesto adds a delightful layer of flavor.
Brooklyn Rouse
[email protected]This four-cheese ravioli with herb pesto is a definite keeper! The combination of cheeses and the flavorful pesto is simply divine.