Four Cheese Ravioli with Herb Pesto

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 extra-virgin olive oil
• 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

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