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1
Dipping Sauce
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Vegetable oil, for frying
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3
For the ravioli:
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In a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest.
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5
Scrape in the seeds from the vanilla bean and mix well.
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6
Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg.
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7
Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers.
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8
Fold the dough over the filling to create a half-moon shape.
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Pinch the edges of the dough to seal.
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10
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
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12
In batches, fry the ravioli for 30 seconds on each side until golden.
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13
Drain on paper towels.
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14
For the dipping sauce:
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15
In a small saucepan, combine the orange juice and sugar over medium heat.
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Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
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17
Remove the pan from the heat and allow the syrup to cool for 20 minutes.
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18
Stir in the chopped mint.
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19
Arrange the ravioli on a platter.
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20
Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli.
