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1
In a small mixing bowl, whisk ricotta, mascarpone, 2 tablespoons of the sugar,lemon zest and the vanilla until smooth.
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2
Stir in currants*.
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3
Lay 12 wonton wrappers on a clean work surface.
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4
In a small bowl, whisk egg white until slightly frothy; brush lightly over the wrappers.
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5
Spoon about 1/2 tablespoons of the filling onto the center of each wrapper.
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6
Top each with one of the remaining wrappers, pressing firmly around the edges.
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7
If desired, use a 3-inch round serrated cookie cutter to cut each square into a round.
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8
(the ravioli may be prepared ahead and stored, well wrapped, in the refrigerator, or frozen up to 3 months).
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9
Combine cinnamon with the remaining 1/2 tablespoons sugar in a small bowl, set aside.
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10
Cook the ravioli in a large pot of boiling water until they float to the surface and are tender, 2 to 4 minutes.
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11
Using a slotted spoon, transfer the ravioli to a kitchen towel and blot gently.
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12
(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.
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13
).
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14
Place 3 ravioli on each dessert plate, spoon some Raspberry Marinara Sauce over the top and sprinkle with the cinnamon sugar before serving.
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15
Garnish with mint leaves,powdered sugar, optional.
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16
Raspberry Marinara Sauce:.
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17
In a food processor, puree raspberries, sugar, lemon juice and balsamic vinegar until smooth.
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18
Strain through a fine sieve into a bowl.
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19
The sauce can be stored, covered in the refrigerator to up to 4 days or frozen for longer storage.
