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Ravioli-ohs!
Ravioli-ohs!
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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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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)
- Associated Recipes:
- Raspberry Sauce
Preparation
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Active
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Ready In
- 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 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.
- Combine cinnamon with the remaining ½ 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.
- 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: 3½
- Exchanges: 2 starch, 2½ other carbohydrate, 1½ fat
