Four-Cheese Ravioli with Herb Pesto

Four-Cheese Ravioli with Herb Pesto might be just the Mediterranean recipe you are searching for. This pescatarian recipe serves 6 and costs $2.4 per serving. One serving contains 580 calories, 20g of protein, and 39g of fat. 6 people have made this recipe and would make it again. It works well as an affordable main course. A mixture of anchovy paste, olive oil, breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is good. Goat Cheese Ravioli with Winter Pesto Sauce, Herb Ravioli Soup, and Ravioli Pesto are very similar to this recipe.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. 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.

 

Step by step:

1. Watch how to make this recipe.

2. 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.

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

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

5. 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.)

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

7. 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.

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

Nutrition Information:

covered percent of daily need