Lemon Ricotta Ravioli with Balsamic Roasted Strawberries
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Recipe type: Pasta, Entree, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Homemade ravioli filled with creamy and zesty lemon ricotta and topped with balsamic roasted strawberries is a naturally sweet and savory holiday meal that's also diabetes friendly.
Ingredients
For Lemon Ricotta Ravioli:
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon Kosher salt
  • Freshly ground pepper, to taste
  • 26 wonton wrappers
For Balsamic Strawberries:
  • 1 pound California strawberries, hulled and quartered
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar
For Serving (optional):
  • ¼ cup halved hazelnuts, toasted
  • Shredded Parmesan cheese
  • Fresh mint leaves
Instructions
To make ravioli:
  1. In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
  2. Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper.
  3. Moisten edges of the wrapper with water. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.
  4. Bring a large pot of water to boil. Lower heat so water is simmering. Gently add half the ravioli to the water, give a gentle stir so the ravioli don't all settle at the bottom, and cook about 3 minutes. Carefully remove ravioli with a slotted spoon. Repeat with remaining ravioli.
To make balsamic strawberries:
  1. Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet.
  3. Roast 15-20 minutes, stirring halfway through.
  4. Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.
Nutrition Information
Serving size: 6 ravioli Calories: 300 Fat: 10 g Saturated fat: 3 g Carbohydrates: 39 g Sugar: 9 g Sodium: 478 mg Fiber: 4 g Protein: 13.5 g Cholesterol: 27 mg
Recipe by California Strawberries at http://www.californiastrawberries.com/lemon-ricotta-ravioli-with-balsamic-roasted-strawberries/