Fried Rhubarb Ravioli With Spiced Strawberry Sauce

• 1 pint strawberries, stemmed and cut in half, plus 12 strawberries, stemmed and cut lengthwise into quarters
• 1/4 cup sugar
• 1 teaspoon black peppercorns
• 1/2 bay leaf
• 1/2 cinnamon stick
• 1 teaspoon grated lemon rind
• 1 teaspoon grated orange rind
• 2 tablespoons fresh lemon juice
• 3 tablespoons fresh orange juice
• 1/2 pound rhubarb, trimmed and cut into 1/2-inch thick slices
• 1 cup sugar
• 1 tablespoon water
• 6 tablespoons fresh orange juice
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons grated lemon rind
• 2 tablespoons ricotta cheese
• 16 wonton skins
• 1 egg beaten with 1 teaspoon water
• Vegetable oil for deep-fat frying
• 1 1/2 teaspoons cinnamon
• 1 1/2 cups vanilla ice cream

1. Place all the sauce ingredients except the 12 strawberries in a medium saucepan and bring to a boil.
2. Reduce the heat and simmer for 10 minutes.
3. Remove from the heat and let cool.
4. Take out the bay leaf and cinnamon stick.
5. Puree in a food processor and strain through a fine sieve.
6. Set aside.
7. Place the rhubarb, 1/2 cup of the sugar, water and orange juice in a medium saucepan.
8. Bring to a boil and cook just until the rhubarb is soft, about 5 minutes.
9. Drain well and place in a small bowl.
10. Stir in the orange and lemon rinds and ricotta.
11. Place the wonton skins on a work surface in a single layer and brush lightly with the egg mixture.
12. Place a rounded tablespoon of the filling in the center of 8 of the wonton skins.
13. Top with a second skin and press around the filling to the edges to make a tight seal.
14. Place on a baking sheet and freeze while heating the oil.
15. Heat the oil in a deep-fryer or large pot until it reaches 375 degrees.
16. Carefully drop the ravioli in the oil and fry until golden on both sides.
17. Drain on paper towels.
18. Combine the remaining 1/2 cup of sugar with the cinnamon and coat the ravioli in the mixture.
19. Place the strawberry sauce and reserved strawberries in a small saucepan and heat until warm.
20. Spoon some of the sauce on each of 4 plates.
21. Place 2 raviolis on each plate with a scoop of vanilla ice cream.

strawberries, sugar, black peppercorns, bay leaf, cinnamon, lemon rind, orange rind, lemon juice, orange juice, rhubarb, sugar, water, orange juice, orange rind, lemon rind, ricotta cheese, wonton skins, egg, vegetable oil, cinnamon, vanilla ice cream

Taken from cooking.nytimes.com/recipes/9402 (may not work)