Lemon Ricotta Ravioli with Balsamic Roasted Strawberries

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

LEMON RICOTTA RAVIOLI

• 1 cup part-skim ricotta cheese
• 1 tsp lemon zest
• 1 Tbsp lemon juice
• ¼ tsp Kosher salt
• Freshly ground pepper to taste
• 26 wonton wrappers

BALSAMIC ROASTED STRAWBERRIES

• 1 lb California strawberries hulled and quartered
• 1 tsp sugar
• 2 Tbsp balsamic vinegar

FOR SERVING (OPTIONAL)

• ¼ cup halved hazelnuts toasted
• Shredded Parmesan cheese
• Fresh mint leaves

Directions

TO MAKE LEMON RICOTTA RAVIOLI:

1. In a medium mixing bowl, combine ricotta, lemon zest, lemon juice, salt, and pepper.
2. 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.
3. Fold wrapper in half, bringing two corners together to form a triangle. Press edges firmly to seal. Repeat with remaining wrappers and ricotta filling.
4. Bring a large pot of water to boil. Lower heat so water is simmering.
5. 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 ROASTED STRAWBERRIES:

1. Preheat oven to roast at 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss together quartered strawberries, sugar, and balsamic vinegar. Spread on prepared baking sheet. Roast 15-20 minutes, stirring halfway through.
3. Top ravioli with the roasted strawberries, a sprinkling of toasted hazelnuts, shredded Parmesan, and mint leaves.