FRIED RHUBARB RAVIOLI WITH SPICED STRAWBERRY SAUCE

Fried Rhubarb Ravioli With Spiced Strawberry Sauce image

Provided by Molly O'Neill

Categories dessert

Time 1h

Yield Four servings

Number Of Ingredients 21

1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
1/4 cup sugar
1 teaspoon black peppercorns
1/2 bay leaf
1/2 cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1/2 pound rhubarb, trimmed and cut into 1/2-inch thick slices
1 cup sugar
1 tablespoon water
6 tablespoons fresh orange juice
1 tablespoon grated orange rind
1 1/2 teaspoons grated lemon rind
2 tablespoons ricotta cheese
16 wonton skins
1 egg beaten with 1 teaspoon water
Vegetable oil for deep-fat frying
1 1/2 teaspoons cinnamon
1 1/2 cups vanilla ice cream

Steps:

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