Ingredients
- 1 packed cup fresh basil leaves
- 1/2 packed cup fresh mint leaves
- 1/2 packed cup of fresh italian parsley leaves
- 1/4 cup pine nuts, toasted* see cook's note
- 1 clove garlic
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon anchovy paste
- 1/2 cup (1 1/2 ounces) grated parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 packed cup fresh basil leaves
- 1/2 packed cup fresh mint leaves
- 1/2 packed cup of fresh italian parsley leaves
- 1/4 cup pine nuts, toasted* see cook's note
- 1 clove garlic
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon anchovy paste
- 1/2 cup (1 1/2 ounces) grated parmesan cheese
- 1/2 cup extra-virgin olive oil
- 5 1/2 cup (12 ounces), fresh whole-milk ricotta cheese
- 3/4 cup packed cup (3 ounces) coarsely grated mozzarella cheese, at room temperature
- 1/4 cup freshly grated parmesan cheese, at room temperature
- 1/4 cup mascarpone cheese, at room temperature
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup plain breadcrumbs
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon egg, beaten
- 1 teaspoon water
- 35 teaspoon store-bought wonton wrappers
- 5 1/2 tablespoon kosher salt
- 2 tablespoon extra-virgin olive oil
Preparation
Baking Directions:
For the pesto: In a food processor, combine the basil, mint, parsley, pine nuts, garlic, pepper, anchovy paste and Parmesan cheese.
Pulse until chunky.
With the machine running, gradually add the olive oil until the pesto is smooth.
For the ravioli filling: In a medium bowl, mix together the cheeses, nutmeg, breadcrumbs salt, and pepper.
In a small bowl, mix together the egg and water until smooth.
To form the ravioli: 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 11/2 tablespoons salt and 2 tablespoons of 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.
Tips:
Cook's Note: 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.
