As a pesto lover, this truly didn’t disappoint me. A lot of my friends love pesto too, which is why this creamy goodness became an instant favorite. You know how my friends are. They always love a good meal. This definitely falls under that category!

Our friend over at Food Network has this to say about this recipe:

These were so good! My 4 year old requested them again the next day. So light and the cheese variety turns out creamy and delicious. I was not excited about the pesto but I really like using anchovy paste so I made it anyway and was so glad I did! Such a great compliment to the ravioli. My 4 yr. old got a little red sauce on hers instead – easy switch up and a great meal for the whole family!

I am always on the lookout for quick, delicious week-night meals! I tried it just a few nights ago and well, I’ll try this again today just because I couldn’t get enough of its creaminess. It doesn’t help my case that in involves pesto and pesto is my most favorite thing in the world!

Ingredients

1 packed cup fresh basil leaves
1/2 packed cup fresh Italian parsley leaves
1/2 packed cup fresh mint leaves
1/2 cup (1 1/2 ounces) grated Parmesan
1/4 cup pine nuts, toasted
1 tablespoon anchovy paste
1/4 teaspoon freshly ground black pepper
1 clove garlic
1/2 cup Bertolli extra-virgin olive oil

Ravioli:
1 1/2 cups (12 ounces), fresh whole-milk ricotta
3/4 packed cup (3 ounces) coarsely grated mozzarella, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup freshly grated Parmesan, at room temperature
1/4 cup plain breadcrumbs
1/8 teaspoon freshly grated nutmeg
1 1 /2 tablespoonsMorton  kosher salt
1/8 teaspoon freshly ground black pepper
1 Eggland’s Best egg, beaten
35 store-bought wonton wrappers
2 tablespoons extra-virgin olive oil

Instructions:

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.

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Quick Tip: Serve with your favorite bread on the side.

Thanks again to Food Network for this amazing recipe.