Thursday, August 18, 2011

RECIPE: Ricotta & Vanilla Ravioli

My lovely friend, Meagan, is an amazing cook. She brought me these ricotta & vanilla ravioli with orange mint dipping sauce & it was just about the tastiest thing I have EVER had. So, yesterday I asked her to teach me.


  • 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 wrappers
(note: we used square potstickers & there worked great too)
  • 1/2 cup fresh orange juice, from 1 medium orange
  • 1 cup sugar
  • 2 tablespoons chopped fresh mint leaves
(note: we needed more like 2 oranges to get enough juice)

AND... veggie oil for frying

We had some lovely fresh mint from my friend Malea's yard & it's the first time I've ever worked with a vanilla bean & a zester.

For the cheesy insides you just combine all the first ingredients together- easy peasy.

To seal the ravioli's you need a mixed up egg rub it on the edge, seal at the tip, & then seal it down the edges.

The orange dipping sauce is super easy too- just add the juice & sugar and boil. Reduce heat and simmer for 5 more minutes, then let it sit for 20 minutes. When you are ready to serve it, add the chopped mint to the sauce (which I forgot to add in the pictures below).

To fry them just add veggie oil to the bottom of the pan (or if you are cool like Meagan you have a fryer you can use) & cook them until golden brown.

And TA-DA there is a lovely, light dessert!


Meagan Brooks said...

Wow. You should be a food blogger. This pictures look A-mazing! Did Scott like them?

M said...

Wow, these look very fancy! Chef Olivia anyone?

Scott said...

I LOVED them! I think I ate all of em that first night :)

April Carter said...

Those look yummy! I want them NOW!