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.
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.
2 starch, 2 1/2 other carbohydrate, 1 1/2 fat