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DEEP FRIED RAVIOLI

DEEP FRIED RAVIOLI

Whenever yoy make ravioli, you never really know how much you'll end up with and you somehow always end up with more than you need, not to mention some leftover sauce too. I decided to try breading and deeo frying them and they turned out amazing! While it may be delicate work, it's fairly straight forward and the whole gang will love these crispy bundles!

Here's what you'll need

  • pasta dough
  • ½ cup frozen, canned or fresh peas
  • ½ cup goat cheese
  • ½ cup cream cheese
  • 2 cloves garlic (finely chopped)
  • 1 cup bread crumbs
  • 1 cup flour
  • 2 eggs (whisked with a dash of milk)
  • ½ cup tomato sauce (to dip)
  • salt and pepper

Here's how

  1. in a bowl, mix the peas, cheeses and garlic and season well

  2. DEEP FRIED RAVIOLI

  3. roll out your pasta dough into long sheets

  4. dollop a spoonful of the pea mixture with enough spacing to allow to cut the ravioli

  5. egg wash all around the mounds and top the bottom sheet with another long sheet of pasta

  6. press down on all sides to seal the dough together

  7. DEEP FRIED RAVIOLI

  8. using a ravioli cutter if you like (or a knife), cut the little packages into square

  9. pop them in the fridge on a floured tray for half an hour or so to dry out a bit

  10. them pass them through a dredging process, first in flour, then in egg wash and finally in bread crumbs

  11. DEEP FRIED RAVIOLI

  12. back into the fridge for another half an hour

  13. deep fry in °375 oil, flipping after 2-3 minutes...remember not to overcrowd them

  14. when they're all gold and crisp, they're done

  15. scoop them out onto some paper towel and season straight away

  16. serve with a simple tomato sauce to dip

  17. DEEP FRIED RAVIOLI

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