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. Source: EatingWell Magazine, March/April 1996

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Ingredient Checklist

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Instructions Checklist
  • 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.


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 Facts

325 calories; 8.2 g total fat; 4.2 g saturated fat; 25 mg cholesterol; 309 mg sodium. 117 mg potassium; 54.2 g carbohydrates; 2.8 g fiber; 23 g sugar; 8.9 g protein; 307 IU vitamin a iu; 11 mg vitamin c; 67 mcg folate; 89 mg calcium; 2 mg iron; 14 mg magnesium;