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From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons part-skim ricotta cheese
  • 2 tablespoons mascarpone cheese, at room temperature
  • 2½ tablespoons sugar, divided
  • 1½ teaspoons freshly grated lemon zest
  • ½ teaspoon vanilla extract
  • 2 tablespoons currants
  • 24 wonton wrappers
  • 1 large egg white
  • ¼ teaspoon ground cinnamon
  • 1 cup Raspberry Sauce, (recipe follows)


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  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 ½ 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 ½ 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.
  • Make Ahead Tip: Prepare through Step 2 and store, well wrapped, in the refrigerator overnight, or freeze for up to 3 months.
  • Look for wonton wrappers in the produce case.

Nutrition information

  • Per serving: 324 calories; 8 g fat(4 g sat); 3 g fiber; 54 g carbohydrates; 9 g protein; 67 mcg folate; 25 mg cholesterol; 23 g sugars; 307 IU vitamin A; 11 mg vitamin C; 89 mg calcium; 2 mg iron; 309 mg sodium; 117 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2½ other carbohydrate, 1½ fat

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