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


Recipe Summary test

45 mins

Nutrition Profile:



Ingredient Checklist


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.

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Nutrition Facts

325 calories; protein 8.9g; carbohydrates 54.2g; dietary fiber 2.8g; sugars 22.6g; fat 8.2g; saturated fat 4.2g; cholesterol 25.4mg; vitamin a iu 306.6IU; vitamin c 10.5mg; folate 67.1mcg; calcium 88.9mg; iron 2.3mg; magnesium 14.5mg; potassium 116.7mg; sodium 308.8mg; thiamin 0.3mg.

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