Fried Rhubarb Ravioli With Spiced Strawberry Sauce Recipes
FRIED RHUBARB RAVIOLI WITH SPICED STRAWBERRY SAUCE
Steps:
- 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.
- Place the rhubarb, 1/2 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.
- 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 1/2 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.
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