Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce

Ingredients

• 1  eggs beaten
• 1 tablespoon mint leaves fresh chopped
• 2 tablespoons mint leaves fresh chopped
• 0.5 cup orange juice fresh
• 1.5 teaspoons orange zest 
• 24  round potsticker wrappers Gyoza
• 6 servings ravioli 
• 0.5 cup milk ricotta cheese whole
• 1 cup sugar 
• 2 tablespoons sugar 
• 1  vanilla pod split
• 0.5 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• kitchen thermometer
• pastry brush

Directions

1. Watch how to make this recipe.
2. Dipping Sauce;
3. *Can be found at specialty Asian markets.
4. Vegetable oil, for frying
5. In a small bowl, combine the ricotta cheese, sugar, vanilla extract, mint leaves, and orange zest. Scrape in the seeds from the vanilla bean and mix well. Using a pastry brush, brush the edges of the potsticker wrappers with the beaten egg. Spoon 1 teaspoon of the ricotta mixture into the center of the potsticker wrappers. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the dough to seal.
6. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
7. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) In batches, fry the ravioli for 30 seconds on each side until golden.
8. Drain on paper towels.
9. In a small saucepan, combine the orange juice and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
10. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint.
11. Arrange the ravioli on a platter.
12. Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli.