Fried Rhubarb Ravioli With Spiced Strawberry Sauce
Published March 20, 1993
- Total Time
- About 1 hour
- Rating
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Ingredients
THE SAUCE
1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
¼ cup sugar
1 teaspoon black peppercorns
½ bay leaf
½ cinnamon stick
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
THE RAVIOLI
½ pound rhubarb, trimmed and cut into ½-inch thick slices
1 cup sugar
1 tablespoon water
6 tablespoons fresh orange juice
1 tablespoon grated orange rind
1 ½ 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 ½ teaspoons cinnamon
1 ½ cups vanilla ice cream
Nutritional analysis per serving (4 servings)
168 grams carbs; 37 milligrams cholesterol; 1446 calories; 54 grams monosaturated fat; 14 grams polyunsaturated fat; 9 grams saturated fat; 81 grams fat; 1 gram trans fat; 8 grams fiber; 785 milligrams sodium; 17 grams protein; 83 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Do you add the strawberries in to the sauce after reducing the heat?