Fried Rhubarb Ravioli With Spiced Strawberry Sauce

Name: Fried Rhubarb Ravioli With Spiced Strawberry Sauce
Total time: 1 h
Yield: Four servings
Cuisine: italian
Ingredients: 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

By Molly O'Neill

Total Time: About 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Behind the Plate

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Ingredients

Yield:Four servings

The Sauce

1pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
¼cup sugar
1teaspoon black peppercorns
½bay leaf
½cinnamon stick
1teaspoon grated lemon rind
1teaspoon grated orange rind
2tablespoons fresh lemon juice
3tablespoons fresh orange juice

The Ravioli

½pound rhubarb, trimmed and cut into ½-inch thick slices
1cup sugar
1tablespoon water
6tablespoons fresh orange juice
1tablespoon grated orange rind
1½teaspoons grated lemon rind
2tablespoons ricotta cheese
16wonton skins
1egg beaten with 1 teaspoon water
Vegetable oil for deep-fat frying
1½teaspoons cinnamon
1½cups vanilla ice cream

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Place the rhubarb, ½ 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.
Step 3
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 ½ 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.