Ingredients

The sauce:

  • 1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
  • ¼ cup sugar
  • 1 teaspoon black peppercorns
  • ½ bay leaf
  • ½ cinnamon stick
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice

The ravioli:

  • ½ pound rhubarb, trimmed and cut into 1/2-inch thick slices
  • 1 cup sugar
  • 1 tablespoon water
  • 6 tablespoons fresh orange juice
  • 1 tablespoon grated orange rind
  • 1 ½ teaspoons grated lemon rind
  • 2 tablespoons ricotta cheese
  • 16 wonton skins
  • 1 egg beaten with 1 teaspoon water
  • Vegetable oil for deep-fat frying
  • 1 ½ teaspoons cinnamon
  • 1 ½ cups vanilla ice cream
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1412 calories; 78 grams fat; 8 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 13 grams polyunsaturated fat; 165 grams carbohydrates; 7 grams dietary fiber; 82 grams sugars; 16 grams protein; 41 milligrams cholesterol; 784 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool. Take out the bay leaf and cinnamon stick. Puree in a food processor and strain through a fine sieve. Set aside.
  2. Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan. Bring to a boil and cook just until the rhubarb is soft, about 5 minutes. Drain well and place in a small bowl. Stir in the orange and lemon rinds and ricotta. Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture. Place a rounded tablespoon of the filling in the center of 8 of the wonton skins. Top with a second skin and press around the filling to the edges to make a tight seal. Place on a baking sheet and freeze while heating the oil.
  3. Heat the oil in a deep-fryer or large pot until it reaches 375 degrees. Carefully drop the ravioli in the oil and fry until golden on both sides. Drain on paper towels. Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture. Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm. Spoon some of the sauce on each of 4 plates. Place 2 raviolis on each plate with a scoop of vanilla ice cream.

About 1 hour

Dining and Cooking