Lemon Ricotta Ravioli with Roasted Strawberries

Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

‘Tis the season for pumpkins, Brussels sprouts, and citrus fruits, but let’s not forget about our good old friends from the summer – strawberries. With the holidays around the corner, it’s the perfect time to splurge a little on bright red California strawberries that will add just the right pop of color to your sweet or savory holiday dishes. Plus, strawberries are low in sugar and add natural sweetness to meals for only 45 calories per cup, making them a good choice for a diabetes-friendly meal plan. How perfect considering that November is National Diabetes Month!

Strawberries aren’t normally on my weekly grocery list in the fall and winter months, but I was so inspired by one of my 3-½ year old twin daughters that I had to make this recipe. Not to mention that there are only so many oranges and clementines one can eat, and eight strawberries have more vitamin C than an orange, so I’m still getting my cold-fighting antioxidants!

Back to how this recipe was inspired, a couple of weeks ago I asked my daughter what she was “cooking” in her play kitchen. She said pasta with strawberries and cheese. A light bulb went off in my head and this Lemon Ricotta Ravioli with Balsamic Roasted Strawberries was born. I should really call this recipe “Charlotte’s Ravioli,” but no one would ever know what it is! It’s a funny thing what sparks creativity and, in my case, recipe development.

Pasta may not be the first meal you think of for a diabetic diet, but my philosophy is that all foods can fit in any diet as long as they are balanced like this recipe. The carbohydrates are kept relatively low by using wonton wrappers for the ravioli, and part-skim ricotta provides a lower-fat source of dairy protein. The balanced nature of this dish also makes it a terrific recipe to serve at one of the many holiday gatherings coming up over the next couple of months.

The ricotta mixture is flavorful enough on it’s own thanks to lemon zest and juice, but the real star of the show is the sauce composed of balsamic roasted strawberries. Roasting brings out the sweetness of all fruits and vegetables and when you take an already naturally sweet fruit like strawberries and roast it, you’ve upped the ante. You should probably make a double batch of these strawberries so you have some leftover for your holiday party dessert! Top the whole dish off with some fresh mint, shredded Parmesan, and toasted hazlenuts for a nutty crunch.

Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

5.0 from 3 reviews
Lemon Ricotta Ravioli with Balsamic Roasted Strawberries
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.
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
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


Feeling inspired? Comment below with how you might add, or substitute, low-sugar CA strawberries in your favorite dishes for a chance to win a $200 Sur La Table gift card!

Good luck and get cooking!

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Strawberry Goat Cheese Pizza

Strawberry Goat Cheese Pizza
One bite of this sweet and savory pizza and you will never forget it. As a big fan of any kind of pizza, I found this one to be especially delightful.

There’s something extra special about adding strawberries in dishes and recipes that are mostly savory. Strawberries, because of their sweet and slightly tart flavor (and beautiful red color) are ideal for pizza – especially when combined with a salty goat or feta cheese.

One of the best parts of this pizza is the balsamic drizzle. All these flavors dance around a like a party in your mouth!

Strawberry Goat Cheese Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2 small pizzas
  • ½ ounce active dry yeast
  • 1 tablespoon sugar
  • 3-4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ cup aged balsamic vinegar
  • ½ cup (4 ounces) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
  • ½ cup (4 ounces) softened goat cheese
  • cups fresh California strawberries, hulled and quartered
  • ¼ cup (2 ounces) crumbled goat cheese
  • Coarsely ground black pepper
  • Baby arugula and frisée
  1. To make pizza dough, in a mixer bowl, sprinkle yeast and sugar over 1 cup warm water; let stand until foamy. Add 3 cups of the flour, the salt and olive oil; mix with dough hook until stretchy and no longer sticky, adding more flour if necessary. Divide dough into 4 equal portions. Refrigerate, covered, until needed.
  2. To make white balsamic vinaigrette, in a small nonreactive saucepan, simmer white balsamic vinegar until reduced to 1½ tablespoons. Whisk in extra virgin olive oil.
  3. To make aged balsamic reduction, in a small nonreactive saucepan, simmer aged balsamic vinegar until reduced to about 4 teaspoons.
  4. Heat oven to 400°F. On lightly floured surface, roll each piece of pizza dough into an 8-inch circle. Place on a baking sheet; bake in 400°F oven 10 minutes or until firm and slightly brown. Spread pizzas with softened goat cheese, leaving a ½-inch border. Toss strawberries with white balsamic vinaigrette; arrange strawberries evenly on goat cheese. Bake 10 minutes more. Remove from oven; scatter crumbled goat cheese on top. Drizzle with aged balsamic reduction; sprinkle with black pepper. Garnish pizzas with a few leaves of arugula and frisée.
Nutrition Information Per Serving (1/2 pizza): 389 calories; 12 g fat; 10 mg cholesterol; 364 mg sodium; 58 g carbohydrate; 4 g fiber; 12 g protein