friday night dessert

vanilla ricotta dessert ravioli with orange mint dipping sauce

ingredients

for filling


1/2 c 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 1 medium orange
1 vanilla bean, split lengthwise
1 egg, beaten
24 round potsticker (gyoza) wrappers 
powdered sugar

vegetable oil, for frying

dipping sauce

1/2 cup fresh orange juice, from 1 medium orange
1 cup sugar
2 tablespoons chopped fresh mint leaves


directions

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-bottomed saucepan, pour enough oil to fill the pan about a third of the way. heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. 
in batches, fry the ravioli for 30 seconds on each side until golden. 
drain on paper towels.

dust with powdered sugar

 dipping sauce:

in a small saucepan, combine the orange juice and sugar over medium heat. rring 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 alongside the ravioli.


enjoy, xo