This Four-Cheese Ravioli by Giada De Laurentiis is not only delicious but also richly dressed in Herb Pesto, making it a perfect blend of creamy cheeses and vibrant herbs.

To prepare Giada’s Four-Cheese Ravioli with Herb Pesto, combine ricotta, mozzarella, mascarpone, and Parmesan to create the filling. Encase the mixture in wonton wrappers, then cook in boiling water until they are just right, which takes about 3 minutes.

You can use this pesto recipe for your ravioli that comes with this recipe, or you can try Giada’s classic basil pesto or her arugula pesto, both will perfectly complement the dish.

Giada Four-cheese Ravioli With Herb Pesto Ingredients

For the Pesto:

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

For the Ravioli:

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

How To Make Giada Four-cheese Ravioli With Herb Pesto

1. Make the Pesto: Combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, black pepper, and garlic in a food processor. Pulse until chunky. With the processor running, slowly pour in the olive oil until the mixture is smooth and creamy. Set aside.
2. Prep the Filling: In a medium bowl, mix the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon of salt, and black pepper until well combined.
3. Get the Egg Wash Ready: In a small bowl, whisk together the egg with 1 teaspoon of water until smooth.
4. Assemble the Ravioli: Brush the edges of each wonton wrapper lightly with the egg wash. Spoon 1 level tablespoon of the cheese filling into the center of each wrapper. Fold the wrappers over into triangles, pressing the edges to seal and pushing out any trapped air.
5. Cook the Ravioli: Bring a large pot of water to a boil. Add the remaining 3/4 tablespoons of salt and 2 tablespoons of olive oil. Cook the ravioli in batches to avoid overcrowding, stirring occasionally, until they are tender yet firm, about 3 minutes. Remove with a slotted spoon and drain.
6. Serve: Place the ravioli in shallow bowls. Drizzle generously with the herb pesto. Serve hot and enjoy the burst of flavors!

Can I Make the Pesto Ahead of Time?

Absolutely, you can whip up the pesto up to three days in advance. Just keep it in an airtight container in the fridge. This is a great time-saver when you’re ready to toss it with the ravioli.

Recipe Tips

• Chill Before You Cook: Pop your filled ravioli in the fridge for about 30 minutes before boiling. This little spa chill helps keep them from falling apart when they hit the hot water—like a pre-game pep talk!
• Double the Pesto: Always make more pesto than you think you need. It freezes beautifully, and you can use it on everything from eggs to sandwiches, making you the hero of future meals.
• Squeeze Out the Ricotta: Give your ricotta a good squeeze through a cheesecloth before mixing to get rid of excess moisture. It’s like avoiding that awkward handshake when someone has clammy hands!
• Perfect Pasta Water: Salt your pasta water like the sea. It’s the secret to beautifully seasoned ravioli, because nobody remembers the bland dance at the flavor party!

Recipe Variations

• Go Nuts with Nuts: Swap pine nuts for walnuts or pistachios in your pesto for a different nutty note—like jazzing up your favorite song with a new remix!
• Roasted Veggie Ravioli: Add roasted pumpkin or squash to the cheese filling for a sweet twist that laughs in the face of traditional recipes.
• Leafy Greens Boost: Mix spinach or kale into your cheese filling for a sneaky green boost. It’s like hiding a superhero cape under your normal clothes!
• Smoky Pesto: Add a dash of smoked paprika to your pesto for a smoky kick. It’s like your pesto just came back from a camping trip with stories to tell!

What To Serve With Four-Cheese Ravioli

Serve your Four-Cheese Ravioli alongside a zesty lemon pepper broccoli, a refreshing orange and beet salad, or a tangy caprese with Balsamic Vinaigrette. Consider pairing it with roasted artichokes or a peppery radicchio slaw for a burst of flavor.

You can also pair it with a sweet pear and gorgonzola salad or a savory mushroom ragout.

How To Store Leftover Ravioli

In The Fridge:

Place the leftover Ravioli in an airtight container making sure that the ravioli is spread out to avoid sticking. This setup will keep your pasta fresh and tasty for up to 3 days in the refrigerator.

In The Freezer:

Leftover ravioli should not be frozen after cooking as the texture of the ricotta and mascarpone cheeses may become grainy and the pasta may turn overly soft upon reheating.

How To Reheat Leftover Ravioli

Reheat your leftover Ravioli gently in a covered skillet over medium heat, adding a splash of water to refresh the sauce.

Alternatively, you can warm it in the microwave, using a microwave-safe dish covered loosely, stirring midway to ensure even heating.

Check out More Giada Pasta Recipes:

• Giada De Laurentiis Fettuccine Alfredo Recipe
• Giada De Laurentiis Baked Bolognese
• Giada De Laurentiis Cherry Tomato Spaghetti
• Giada De Laurentiis Chicken Carbonara