The recipe of lemon ricotta ravioli with balsamic roasted strawberries is a delicate dish, prepared with fresh strawberries, and suitable to amaze our guests during an important dinner but also for a lunch with friends. The sweetish taste of ricotta goes perfectly with the sweet and sour aroma of organic strawberries with balsamic vinegar.
Number of servings:
Lemon Ricotta Ravioli:
- 1 cup ricotta cheese
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
- 26 wonton wrappers
Balsamic Roasted Strawberries:
- 1 pound organic strawberries
- 1 teaspoon sugar
- 2 tablespoons balsamic vinegar
- halved hazelnuts toasted
- Parmesan cheese
- Fresh mint leaves
Proceeding with order, we begin with the preparation of our lemon ricotta ravioli: we take a medium-sized bowl and start mixing ricotta together with the lemon zest, lemon juice, salt and pepper. Once the stuffing is well blended, we can proceed to fill the wonton wrappers (if you have more time, you can also try yourself in the preparation of fresh pasta).
Then take our wonton wrapper and in the center lay a teaspoon of ricotta filling; then moisten the edges of the pastry with water, fold it in two and join the two corners to form a triangle. Once the corners are squeezed, to avoid the stuffing coming out during cooking, our ravioli will be ready. At this point we can proceed by filling all our wonton wrappers.
Once ready our lemon ricotta ravioli, bring to a boil a pot of salted water and proceed with the cooking of our ravioli. The cooking time of our first course is about 3 minutes. To avoid ravioli sticking together, we recommend cooking them half at a time.
While our water is boiling, let’s go to the preparation of the fresh strawberries sauce flavored with balsamic vinegar: preheat the oven to 200 ° and on the dripping pan lay a sheet of baking paper on which we will place our feeding strawberries, sugar and vinegar balsamic. Cook for about 15-20 minutes, stirring once halfway.
Once the ravioli are drained, place them on a serving dish, add the strawberry sauce and sprinkle with chopped hazelnuts and Parmigiano cheese. To garnish the dish we can add a mint leaf.