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1
Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil.
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2
Reduce the heat and simmer for 10 minutes.
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3
Remove from the heat and let cool.
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4
Take out the bay leaf and cinnamon stick.
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5
Puree in a food processor and strain through a fine sieve.
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6
Set aside.
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7
Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan.
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8
Bring to a boil and cook just until the rhubarb is soft, about 5 minutes.
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9
Drain well and place in a small bowl.
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10
Stir in the orange and lemon rinds and ricotta.
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11
Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture.
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12
Place a rounded tablespoon of the filling in the center of 8 of the wonton skins.
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13
Top with a second skin and press around the filling to the edges to make a tight seal.
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14
Place on a baking sheet and freeze while heating the oil.
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15
Heat the oil in a deep-fryer or large pot until it reaches 375 degrees.
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16
Carefully drop the ravioli in the oil and fry until golden on both sides.
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17
Drain on paper towels.
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18
Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture.
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19
Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm.
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20
Spoon some of the sauce on each of 4 plates.
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21
Place 2 raviolis on each plate with a scoop of vanilla ice cream.
