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:

1 tablespoon anchovy paste

1/8 teaspoon freshly ground black pepper

1/4 teaspoon freshly ground black pepper

1/4 cup plain breadcrumbs

1 egg, beaten

1 packed cup fresh basil leaves

1/2 packed cup fresh mint leaves

1 clove garlic

1 1 /2 tablespoons kosher salt

1/4 cup mascarpone cheese, at room temperature

3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature

1/8 teaspoon freshly grated nutmeg

1/2 cup extra-virgin olive oil

2 tablespoons extra-virgin olive oil

1/4 cup freshly grated Parmesan, at room temperature

1/2 cup (1 1/2 ounces) grated Parmesan

1/2 packed cup fresh Italian parsley leaves

1/4 cup pine nuts, toasted

1 1/2 cups (12 ounces), fresh whole-milk ricotta

35 store-bought wonton wrappers

Equipment:

food processor

bowl

pastry brush

aluminum foil

pot

slotted spoon

colander

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:

Quickview
580k Calories
20g Protein
38g Total Fat
36g Carbs
14% Health Score
Limit These
Calories
580k
29%

Fat
38g
60%

  Saturated Fat
10g
64%

Carbohydrates
36g
12%

  Sugar
2g
3%

Cholesterol
70mg
24%

Sodium
14682mg
638%

Get Enough Of These
Protein
20g
40%

Vitamin K
116µg
111%

Manganese
0.99mg
49%

Calcium
382mg
38%

Selenium
22µg
32%

Vitamin E
4mg
27%

Phosphorus
233mg
23%

Vitamin A
1155IU
23%

Vitamin B1
0.31mg
21%

Vitamin B2
0.34mg
20%

Vitamin B3
3mg
18%

Iron
3mg
18%

Folate
64µg
16%

Zinc
1mg
12%

Magnesium
44mg
11%

Copper
0.22mg
11%

Vitamin C
8mg
11%

Vitamin B12
0.57µg
10%

Fiber
1g
7%

Potassium
191mg
5%

Vitamin B6
0.08mg
4%

Vitamin B5
0.31mg
3%

Vitamin D
0.31µg
2%

covered percent of daily need
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