Lemon Ricotta Ravioli with Balsamic Roasted Strawberries
Homemade ravioli filled with creamy and zesty lemon ricotta and topped with balsamic roasted strawberries is a naturally sweet and savory meal perfect for entertaining during the spring months.
Course
Dinner, Entree, Pasta
Prep Time40minutes
Cook Time20minutes
Total Time1hour
Servings4
Calories300kcal
AuthorJessica Levinson
Ingredients
For Lemon Ricotta Ravioli:
1cuppart-skim ricotta cheese
1teaspoonlemon zest
1tablespoonlemon juice
¼teaspoonKosher salt
Freshly ground pepperto taste
26wonton wrappers
For Balsamic Strawberries:
1poundCalifornia strawberrieshulled and quartered
1teaspoonsugar
2tablespoonsbalsamic vinegar
For Serving (optional):
¼cuphalved hazelnutstoasted
Shredded Parmesan cheese
Fresh mint leaves
Instructions
To make ravioli:
In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
Working with one wonton wrapper at a time, spoon 1½ teaspoons of ricotta filling into the center of wrapper.
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.
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:
Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.
In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet.
Roast 15-20 minutes, stirring halfway through.
Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.