-
1
For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic.
-
2
Pulse until chunky.
-
3
With the machine running, gradually add the olive oil until the pesto is smooth.
-
4
For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
-
5
In a small bowl, mix together the egg and 1 teaspoon water until smooth.
-
6
Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture.
-
7
Spoon 1 level tablespoon of the filling into the center of each wonton wrapper.
-
8
Fold the opposite corners of each wonton wrapper over to form triangle shapes.
-
9
Seal the edges firmly, pressing out any air around the filling.
-
10
(Can be made a few hours in advance.
-
11
Cover with foil and refrigerate until ready to use.)
-
12
Bring a large pot of water to a boil over high heat.
-
13
Add the remaining 1 1/2 tablespoons salt and the olive oil.
-
14
In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes.
-
15
Using a slotted spoon, carefully remove the ravioli and drain in a colander.
-
16
Transfer the ravioli to shallow soup bowls.
-
17
Spoon the sauce over the ravioli and serve.
