RICOTTA AND VANILLA RAVIOLI WITH ORANGE MINT DIPPING SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Dipping Sauce;
- *Can be found at specialty Asian markets.
- Vegetable oil, for frying
- For the ravioli:
- In a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest. Scrape in the seeds from the vanilla bean and mix well. Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. 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.) In batches, fry the ravioli for 30 seconds on each side until golden. Drain on paper towels.
- For the dipping sauce:
- In a small saucepan, combine the orange juice and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint.
- Arrange the ravioli on a platter. Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli.
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