Recipe | Two Fried Ravioli Recipes for your AutoFry

Fried ravioli are a delicious take on a traditional Italian dish and can be as simple or as complex as you’d like them to be.  We love to serve them as an appetizer before pizza, but they also make great snacks, bar food or even a quick lunch option.   Here are two fried ravioli recipes, simple and complex, to add to your appetizer or dessert menu, fried to perfection in your AutoFry, ventless deep fryer.  While this fried ravioli recipe was initially crafted for a cheese filled ravioli, it can easily be adapted to any kind of filling.  Once you get the recipe down we suggest you try other variations, sweet filled ravioli make a wonderful dessert option!

Simple Fried Ravioli Recipe:

Ingredients

• 2 large eggs
• ½ cup canned evaporated milk
• 1 cup Italian-style bread crumbs
• Oil for frying
• 24 small, bite-size, ravioli
• ¼ cup grated Parmesan
• 2 cups marinara sauce, warmed

Instructions

1. Boil frozen ravioli until aldente, remove and set aside.
2. In a small bowl, beat and combine the eggs and milk.
3. Put the bread crumbs in another small bowl.
4. Dip ravioli in egg mixture to coat.
5. Let the excess drip off, then dredge in bread crumbs.
6. Fry ravioli until light golden brown (about 2:30 in your AutoFry)
7. Sprinkle with Parmesan and serve with warm marinara as dipping sauce.

Complex Fried Ravioli Recipe (From scratch)

Ingredients for Ravioli Dough

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• 3/4 cup water

Filling

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon garlic powder
• Salt and Pepper to taste

Instructions

1. Place 3 cups flour in a food processor.
2. Beat three eggs and half your water, pour into food processor.  Process until dough forms ball.  Add water as needed if ball doesn’t come together at first.
3. Remove dough from FP and repeat process with remaining ingredients.
4. You will now have two dough balls. Knead each dough ball until smooth and elastic, about 8-10 minutes, adding flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes in the refrigerator.
5. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
6. Divide each dough ball into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.)
7. Working quickly, place rounded teaspoon of filling 1 in. apart over half of pasta sheet.
8. Brush around filling with water to moisten. Fold sheet over; press down to seal.
9. Cut into squares with a pastry wheel.
10. Repeat with remaining dough and filling.
11. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1 minute until ravioli are just al dente.  Remove from water and set aside.

Ingredients for frying ravioli

• 2 large eggs
• ½ cup canned evaporated milk
• 1 cup Italian-style bread crumbs
• Oil for frying
• 24 small, bite-size, ravioli
• ¼ cup grated Parmesan
• 2 cups marinara sauce, warmed

Instructions

1. In a small bowl, beat and combine the eggs and milk.
2. Put the bread crumbs in another small bowl.
3. Dip ravioli in egg mixture to coat.
4. Let the excess drip off, then dredge in bread crumbs.
5. Fry ravioli until light golden brown (about 2:30 in your AutoFry)
6. Sprinkle with Parmesan and serve with warm marinara as dipping sauce.