Cheesy Fried Ravioli Recipes

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

FRIED RAVIOLI SLIDERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl add the beef, sausage, salt, and pepper. Mix to combine.
• Spread the meat mixture onto a parchment paper-lined baking sheet.
• Bake for 10 to 15 minutes until fully cooked.
• In a bowl, add bread crumbs, garlic powder red pepper flakes, salt and Parmesan. Stir to combine.
• Take one ravioli and dip in the whisked eggs, then dip into the bread crumb mixture. Repeat with the rest of the ravioli.
• Heat 1 inch (2 cm) of oil until the temperature reaches 350˚F (180˚C). Fry ravioli 4 at a time.
• Cut the cooked meat into 15 pieces.
• Place the fried ravioli on a parchment paper-lined baking sheet in a ring shape. Place 2 squares of cheese on the ravioli. Place a piece of meat on top. Place 2 more squares of cheese on the meat. Place a ravioli on top.
• Bake for 5 minutes until cheese is melted.
• Sprinkle with parsley and serve with tomato sauce for dipping.
• Serve immediately.
• Enjoy!

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

CHEESY FRIED RAVIOLI

Steps:

• Whisk together egg whites and whole milk in a shallow dish or pie plate.Place bread crumbs, fine sea salt and ground black pepper in a separate shallow dish or pie plate.Before starting to bread your ravioli, prepare about 1/2 inch of canola oil in a large heavy bottom frying pan or cast iron skillet. Heat over medium-high heat.Toss individual ravioli pieces in egg white mixture then bread crumbs. Set aside on a plate until ready to fry. They will not be fully coated, this is okay.Working in batches, place ravioli in hot oil, frying until lightly browned on one side, approximately 2 minutes, then flipping and repeating on the other side.Using a slotted spoon, remove to a paper towel lined plate or a cooling rack so any excess oil can drain.Place on a serving plate, topping with pecorino romano cheese and serving with a side of warmed marinara sauce. You can also garnish with parsley, if desired.

FRIED CHEESE RAVIOLI

Steps:

• Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. , In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. , Sprinkle with additional cheese if desired. Serve with marinara sauce.

CHEESY FRIED KETO RAVIOLI

Steps:

• Heat the oil to 350°F in a deep fryer or in a 4-inch-deep (or deeper) cast-iron skillet over medium heat. The oil should be at least 2 inches deep; add more oil if needed.
• Meanwhile, make the ravioli: In a small bowl, stir together the ingredients for the filling until well combined.
• To assemble the ravioli: Lay one slice of prosciutto on a sheet of parchment paper so that the short end is toward you. Lay another slice over the top of the prosciutto so you make a Greek cross with four "arms" to wrap around the filling. Spoon about 1 heaping table-spoon of the filling into the center of the prosciutto cross. Fold one arm of the prosciutto over the filling. Continue folding the arms around the filling to make a square, making sure that the filling is covered well. Using your fingers, press down around the filling to even it out into a square shape. Repeat with the rest of the prosciutto and filling.
• Working in batches, fry the ravioli in the hot oil for about 2 minutes, or until crisp on the outside. Remove from the oil and serve.
• Tip:
• Once the oil is cool, strain it and store it in mason jars in the fridge for future use. It can be used up to 4 times.
• The ravioli can be assembled 2 days before frying and stored in the fridge for an easy dinner.
• Note:
• Mascarpone is the traditional choice here, but cream cheese works just as well.

PAN FRIED CHEESY RAVIOLI

Steps:

• Heat vegetable oil in a cast iron skillet to 350°F.
• Stir together milk and eggs in a shallow dish, pour flour in a separate shallow dish and the bread crumbs in a third shallow dish.
• Dredge the ravioli in flour, then in the egg and milk mixture, then in bread crumbs. Repeat until all of the ravioli are coated.
• Carefully place 5-6 ravioli in the oil and let them cook for 1-2 minutes per side, until golden brown. Note: while frying some of the ravioli may expand, this is normal. Using a spider strainer, remove ravioli from oil and place on a bed folded of paper towels to allow any excess oil to drip. Sprinkle a pinch or so of salt over the warm ravioli if desired.
• Serve with warm marinara sauce and enjoy!