Ricotta and Vanilla Ravioli with Orange Mint Dipping sauce

By caligma

Dessert Pasta Pasta Party Dish #1

Ingredients

• Dipping Sauce:
• Ravioli
• 1/2 cup whole milk ricotta cheese
• 2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon chopped fresh mint leaves
• 1 1/2 Teaspoons orange zest, from medium orange
• 1 Vanilla bean, split lengthwise
• 1 egg, beaten
• 24 round potsticker (Gyoza) wrappers
• Can be found at specialty Asian markets
• 1/2 cup fresh orange juice
• 1 cup sugar
• 2 tablespoons chopped fresh mint leaves
• Vegetable oil, for frying

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

For the Ravioli:
In a small bowl, combine the ricotta cheese, sugar, vanilla
extract, mint leaves, and orange zest. Scrape in the seeds from the vanilla bean and mix well. Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough to seal.

In a large heavy-bottom saucepan, pour enough oil to fill the pan and about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees. (If you don't have a thermometer a cube of bread will brown in about 3 minutes) In batches, fry the ravioli for 30 seconds on each side until golden. Drain on paper towels.

For Dipping Sauce:

In a small saucepan, combine the orange juice and sugar over medium heat. Bring to a boil. Reduce the heat and simmer for 5 minutes stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint.
Arrange the ravioli on a platter. Pour the dipping sauce into a small dipping bowl and serve along side the ravioli.