Recipes Appetizers Antipasto Cheese Crispy Wonton Ricotta and Mint Ravioli Be the first to rate & review! These crispy wonton ricotta and mint raviolis are the perfect appetizers for your next party. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on June 8, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo © Todd Porter & Diane Cu Total Time: 40 mins Yield: 4 Ingredients 1 cup ricotta cheese 1 egg 1/4 cup grated Parmigiano Reggiano Zest of 1 fresh lemon 1/4 cup chopped fresh mint 1/2 teaspoon Kosher or sea salt, or to taste Fresh cracked black pepper, to taste About 40 wonton wrappers Water, for sealing the wrappers Grapeseed or other frying oil, for frying Tomato sauce, béchamel sauce, butter sauce, or other vegetable accompaniments (optional) Directions In a bowl combine the ricotta cheese, egg, Parmigiano Reggiano, lemon zest, mint, salt and pepper. Set aside. Lay out about 6 wrappers. 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 raviolis as well as pressing out as much air as possible from the centers. If desired, cut the edges with a fluted cutter or roller. Repeat process with remaining wrappers and filling. In a large skillet, heat about 1/4-inch of oil over medium-high heat to 350 degrees F. In small batches, fry each side of the raviolis until crisp, about 30 seconds each side. Remove with a slotted spoon and serve hot with desired sauce or other accompaniment. Rate it Print