- 1 cup ricotta cheese
- 1 egg
- 1/4 cup grated Parmigiano-Reggiano
- 1 lemon, zested
- 1/4 cup chopped fresh mint
- 1/2 teaspoon kosher salt, or to taste
- Fresh ground black pepper, to taste
- About 40 wonton wrappers
- Water, for sealing the wrappers
- Grapeseed oil, for frying
How to make this recipe
In a bowl combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, mint, salt and pepper. Set aside.
Arrange 6 wonton wrappers on a work surface. Scoop 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges, sealing the ravioli and pressing out as much air as possible from the centers. If desired, cut the edges with a fluted cutter or roller. Repeat with the remaining wrappers and filling.
In a large skillet, heat about 1/4 inch of oil over medium-high heat to 350°. In small batches, fry each side of the ravioli until crisp, about 30 seconds each side. Remove with a slotted spoon.
Tomato sauce or béchamel sauce.