INGREDIENTS

  • 3 tablespoons part-skim ricotta cheese
  • 2 tablespoons mascarpone cheese , room temperature
  • 2 1/2 tablespoons sugar
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons currants
  • 24 wonton wrappers
  • 1 large egg white
  • 1/4 teaspoon ground cinnamon

    • 1 cup Raspberry Marinara Sauce

  • 1 (12ounce)package frozen unsweetened raspberries , thawed (3 cups)
  • 1/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon balsamic vinegar
  • mint leaves (optional)
  • powdered sugar (optional)

DIRECTIONS

  1. In a small mixing bowl, whisk ricotta, mascarpone, 2 tablespoons of the sugar,lemon zest and the vanilla until smooth. Stir in currants*.
  2. Lay 12 wonton wrappers on a clean work surface. In a small bowl, whisk egg white until slightly frothy; brush lightly over the wrappers. Spoon about 1/2 tablespoons of the filling onto the center of each wrapper. Top each with one of the remaining wrappers, pressing firmly around the edges. If desired, use a 3-inch round serrated cookie cutter to cut each square into a round. (the ravioli may be prepared ahead and stored, well wrapped, in the refrigerator, or frozen up to 3 months).
  3. Combine cinnamon with the remaining 1/2 tablespoons sugar in a small bowl, setaside.
  4. Cook the ravioli in a large pot of boiling water until they float to the surface and are tender, 2 to 4 minutes. Using a slotted spoon, transfer the ravioli to a kitchen towel and blot gently. (I lay a sheet of waxed paper down and spray the sheet with cooking spray; laying it on a towel may cause the raviolis to stick if you happen to have something to do (phone ring, etc.).
  5. Place 3 ravioli on each dessert plate, spoon some Raspberry Marinara Sauce over the top and sprinkle with the cinnamon sugar before serving. Garnish with mint leaves,powdered sugar, optional.
  6. Raspberry Marinara Sauce:.
  7. In a food processor, puree raspberries, sugar, lemon juice and balsamic vinegar until smooth. Strain through a fine sieve into a bowl. The sauce can be stored, covered in the refrigerator to up to 4 days or frozen for longer storage.