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20 minute dinner recipes

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From EatingWell:  March/April 1996

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



  1. Whisk ricotta, mascarpone, 2 tablespoons sugar, lemon zest and vanilla in a small mixing bowl until smooth. Stir in currants.
  2. 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.
  3. Combine cinnamon with the remaining 1/2 tablespoon sugar in a small bowl.
  4. 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 : 324 Calories; 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