Ricotta and vanilla ravioli:
In a small bowl, combine the ricotta cheese, sugar, vanilla essence, mint leaves and orange zest. Scrape in the seeds from the vanilla pod 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 centre of each wrapper. Fold the dough over the filling to create a half-moon shape. Pinch the edges of the wrapper to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 190°C. (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. Drain on paper towels.
Orange mint dipping sauce:
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. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Stir in the chopped mint.
Arrange the ravioli on a platter. Pour the dipping sauce into a small dipping bowl and serve alongside the ravioli.