These raviolis are filled with lightly-sweetened ricotta, lemon zest and currants and topped with raspberry sauce for a sweet and playful spin on ravioli with marinara sauce.
4 servings, 3 ravioli and 1/4 cup sauce each
Active Time: 45 minutes |
Total Time: 45 minutes
3 tablespoons part-skim ricotta cheese
2 tablespoons mascarpone cheese, at room temperature
2 1/2 tablespoons sugar, divided
1 1/2 teaspoons freshly grated lemon zest
1/2 teaspoon vanilla extract
2 tablespoons currants
24 wonton wrappers
1 large egg white
1/4 teaspoon ground cinnamon
1 cup Raspberry Sauce, (recipe follows)
Whisk ricotta, mascarpone, 2 tablespoons sugar, lemon zest and vanilla in a small mixing bowl until smooth. Stir in currants.
Lay 12 wonton wrappers on a clean work surface. Whisk egg white in a small bowl until slightly frothy; brush lightly over the wrappers. Spoon about 1/2 tablespoon of the filling onto the center of each wrapper. Top each with one of the remaining wrappers, pressing firmly around the edges. If desired, use a 3-inch round serrated cookie cutter to cut each square into a round.
Combine cinnamon with the remaining 1/2 tablespoon sugar in a small bowl.
Cook the ravioli in a large pot of boiling water until they float to the surface and are tender, 2 to 4 minutes. Transfer the ravioli with a slotted spoon to a kitchen towel and blot gently. Place 3 ravioli on each dessert plate, spoon some Raspberry Marinara Sauce over the top and sprinkle with the cinnamon sugar before serving.
Per serving :
8 g Fat;
4 g Sat;
0 g Mono;
25 mg Cholesterol;
54 g Carbohydrates;
9 g Protein;
3 g Fiber;
312 mg Sodium;
113 mg Potassium
3 1/2 Carbohydrate Serving
Exchanges: 2 starch, 2 1/2 other carbohydrate, 1 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 2 and store, well wrapped, in the refrigerator overnight, or freeze for up to 3 months.