Four Cheese Ravioli with Herb Pesto

1. 1

   For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic.

2. 2

   Pulse until chunky.

3. 3

   With the machine running, gradually add the olive oil until the pesto is smooth.

4. 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. 5

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

6. 6

   Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture.

7. 7

   Spoon 1 level tablespoon of the filling into the center of each wonton wrapper.

8. 8

   Fold the opposite corners of each wonton wrapper over to form triangle shapes.

9. 9

   Seal the edges firmly, pressing out any air around the filling.

10. 10

    (Can be made a few hours in advance.

11. 11

    Cover with foil and refrigerate until ready to use.)

12. 12

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

13. 13

    Add the remaining 1 1/2 tablespoons salt and the olive oil.

14. 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. 15

    Using a slotted spoon, carefully remove the ravioli and drain in a colander.

16. 16

    Transfer the ravioli to shallow soup bowls.

17. 17

    Spoon the sauce over the ravioli and serve.

* Per serving · 4 servings · Values may vary.