The ingredients for these delightful appetizers can easily be halved if you're serving a smaller crowd.

Cheryl Slocum
Recipe by Cooking Light March 2016

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 8 (serving size: 1 ravioli)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl.

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  • Roll each gyoza skin to 4 inches in diameter; set aside 8 wrappers.

  • Divide ricotta mixture into 8 portions (about 1 tablespoon each). Place 1 portion in the center of each of 8 skins. Make a well about 1 1/2 inches wide (about the diameter of a large egg yolk) in the center of each portion using the back of a tablespoon. Place 1 yolk (without breaking) in each well. Brush the edge of each gyoza skin with egg white. Cover each with 1 reserved gyoza skin, pressing edges firmly between your thumb and forefinger to seal ravioli tightly.

  • Bring a large pot of water to a gentle boil; carefully drop each ravioli into water. Cook 2 1/2 minutes or until dough is cooked and yolk is cooked but still runny. Remove each ravioli with a slotted spoon to a small plate. Sprinkle with chives and additional lemon rind, if desired. Serve immediately.

Nutrition Facts

121 calories; fat 6.4g; saturated fat 2.2g; mono fat 3g; poly fat 0.9g; protein 6g; carbohydrates 8g; cholesterol 191mg; iron 1mg; sodium 198mg; calcium 78mg; sugars 1g.
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