Ravioli-Ohs Recipe

Name: Ravioli-Ohs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons part-skim ricotta cheese; 2 tablespoons mascarpone cheese, room temperature; 2 ½ tablespoons sugar; 1 ½ teaspoons grated lemon zest; ½ teaspoon pure vanilla extract; 2 tablespoons currants; 24 wonton wrappers; 1 large egg white; ¼ teaspoon ground cinnamon; 1 (12 ounce) package frozen unsweetened raspberries, thawed (3 cups); ¼ cup sugar; 2 teaspoons fresh lemon juice; 1 teaspoon balsamic vinegar; mint leaf (optional); powdered sugar (optional)

Servings: persons

3 tablespoons part-skim ricotta cheese
2 tablespoons mascarpone cheese, room temperature
2 ½ tablespoons sugar
1 ½ teaspoons grated lemon zest
½ teaspoon pure vanilla extract
2 tablespoons currants
24 wonton wrappers
1 large egg white
¼ teaspoon ground cinnamon
1 (12 ounce) package frozen unsweetened raspberries, thawed (3 cups)
¼ cup sugar
2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
mint leaf (optional)
powdered sugar (optional)

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

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons part-skim ricotta cheese, 2 tablespoons mascarpone cheese, room temperature, 2 ½ tablespoons sugar, 1 ½ teaspoons grated lemon zest, and more.

Yes, Ravioli-Ohs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ravioli-Ohs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions