Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce

Total Time:
40 min
10 min
20 min
10 min

4 to 6 servings

  • Ravioli
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon chopped fresh mint leaves
  • 1 1/2 teaspoons orange zest, from 1 medium orange
  • 1 vanilla bean, split lengthwise
  • 1 egg, beaten
  • 24 round potsticker (Gyoza) wrappers *
  • *Can be found at specialty Asian markets
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 1 cup sugar
  • 2 tablespoons chopped fresh mint leaves
Watch how to make this recipe.
  • Dipping Sauce

  • 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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