Four Cheese Ravioli

By LLRedd

Ingredients

• 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 tablespoons kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 egg, beaten
• 35 store-bought wonton wrappers
• 2 tablespoons extra-virgin olive oil
• Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/four-cheese-ravioli-with-herb-pesto-recipe/index.html?oc=linkback

Preparation

Step 1

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.)

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/four-cheese-ravioli-with-herb-pesto-recipe/index.html?oc=linkback