Ravioli-ohs

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• 3 tablespoons part-skim ricotta cheese
• 2 tablespoons mascarpone cheese, room temperature
• 2 1/2 tablespoons sugar
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons currants
• 24 wonton wrappers
• 1 large egg
• 1/4 teaspoon ground cinnamon
• 1 (12 ounce) package frozen unsweetened raspberries, thawed (3 cups)
• 1/4 cup sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon balsamic vinegar
• mint leaf (optional)
• powdered sugar (optional)

Recipe

• 1 in a small mixing bowl, whisk ricotta, mascarpone, 2 tablespoons of the sugar,lemon zest and the vanilla until smooth. stir in currants*.
• 2 lay 12 wonton wrappers on a clean work surface. in a small bowl, whisk egg until slightly frothy; brush lightly over the wrappers. spoon about 1/2 tablespoons 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. (the ravioli may be prepared ahead and stored, well wrapped, in the refrigerator, or frozen up to 3 months).
• 3 combine cinnamon with the remaining 1/2 tablespoons sugar in a small bowl, set aside.
• 4 cook the ravioli in a large pot of boiling water until they float to the surface and are tender, 2 to 4 minutes. using a slotted spoon, transfer the ravioli to a kitchen towel and blot gently. (i lay a sheet of waxed paper down and spray the sheet with cooking spray; laying it on a towel may cause the raviolis to stick if you happen to have something to do (phone ring, etc.).
• 5 place 3 ravioli on each dessert plate, spoon some raspberry marinara sauce over the top and sprinkle with the cinnamon sugar before serving. garnish with mint leaves,powdered sugar, optional.
• 6 raspberry marinara sauce:.
• 7 in a food processor, puree raspberries, sugar, lemon juice and balsamic vinegar until smooth. strain through a fine sieve into a bowl. the sauce can be stored, covered in the refrigerator to up to 4 days or frozen for longer storage.