Fried Ravioli is a super delicious and easy-to-make deep-fried appetizer prepared using cheese and mushrooms and will simply melt in your mouth. The appetizer can be prepared in under an hour, and each ravioli is under 80 calories.
About Fried Ravioli
I first had ravioli with marinara sauce at Marinos, Chicago, and fell in love with it. I wanted to have this again, so I decided to try making it at home and gave it a twist by frying it. The final outcome was a super hit, and I felt it was worth sharing.
I do not have a ravioli cutter. I have shaped them with a cookie cutter and sealed the edges with a fork. I could prepare this tasty appetizer with basic ingredients and make my loved ones happy.
If you prepare the sauce for the same, you can even serve this as the main course. I have shared the recipe for yummy finger-licking ravioli served with roasted garlic pasta sauce.
Ingredients for Fried Ravioli
- Ricotta cheese is used as the filling in the ravioli. This can be replaced with goat cheese, cream cheese, mozzarella, other cheese blends, etc.
- Mushroom is also used in the filling. Any mushroom, such as cremini/button mushroom, portabello, shitake, etc., can be used.
- Garlic cloves or chives are used for flavor.
- Black pepper powder and Red pepper flakes are used to make the filling spicy. Adjust as per your preference.
- Dried Basil powder or Fresh Basil leaves are used to add freshness and flavor to the dish. Other herbs such as Italian parsley, etc., can be used.
- All-purpose flour, Egg, Olive oil, and Water for the pasta dough.
Refer to the recipe card for a complete list of ingredients and their exact amounts.
Step by Step Recipe
Step 1 - In a large bowl, knead together all-purpose flour, egg, salt, olive oil, and water to form a soft pasta dough. Rest it for about 15 to 30 minutes.
Step 2 - Heat oil in a nonstick pan. Saute garlic cloves and mushrooms till they become light in color. After it cools down, add ricotta cheese, salt, pepper flakes, pepper powder, and basil powder, and mix well. The ravioli filling is now ready.
Step 3 - Roll the pasta dough into a thin sheet approx 2 mm thick. Cut them lengthwise into strips that are approx 4 inches wide using a pizza cutter (or knife). Place dollops of cheese filling (from Step 2) a few inches apart on a strip and place another strip on top. Pat around each dollop to create a seal, and cut them into equal circles or squares. Seal the edges together using a fork.
Step 4 - Deep fry the ravioli on medium to medium-high flame till they become golden in color. Fried Raviolis are now ready. Serve hot and enjoy.
Expert Chef Tips
- Do not overcrowd the pan while frying.
- The oil should not be too hot or too cold. If it is hot, it will turn brown faster on the outside, and if it is cold, it will absorb excess oil.
- To check if the oil is hot, add a piece of dough and check if it sizzles and comes up.
- If you want to avoid frying: In a large pot, add the water and bring it to a nice boil. Add the ravioli and cook them until they float, and then drain. This would take about 2 to 3 minutes. Repeat the process for the remaining dough. This would be a healthier version of the ravioli compared to deep-fried ravioli.
- Serving suggestion - Serve it with marinara sauce for dipping and garnish with chopped spring onions and grated parmesan. As this is an appetizer, it pairs well with a soup such as creamy broccoli soup or salads such as healthy quinoa salad.
- Make Ahead and Storage Instructions - Uncooked ravioli can be stored in the refrigerator for up to 24 hours. They can also be frozen for up to 3 months in freezer-safe bags. Fried ravioli is best eaten fresh. Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat in an oven or air fryer, or fry them again in oil until crisp. When reheated in a microwave, fried ravioli can turn chewy.
FAQs
Ravioli is egg pasta with a filling from Italian Cuisine. They are square or round shaped. These folded ravioli pastas are usually filled with cheese, vegetables, meat, or fish. Raviolis can be boiled, fried, or baked. They are available in stores in several forms - freshly prepared, dried, or frozen. They can also be easily prepared at home from scratch using simple ingredients such as flour and egg.
Yes. You can use an air fryer to get a healthy fried ravioli. To make it healthier, cook the ravioli in boiling water for 3 to 4 minutes (or until cooked) or pan-fry with a small amount of oil instead of deep frying them.
Yes. Use frozen ravioli or store-bought ravioli and fry them in oil to make a quick weeknight appetizer to entertain guests at a party.
More Pasta Recipes to Love
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Recipe card
Easy Fried Ravioli (Best and Delicious Fried Ravioli)
Ingredients
Ravioli Filling
- 7 oz Ricotta cheese
- 2 cloves Garlic
- 4 oz Mushroom
- ½ teaspoon Black Pepper powder
- 1 teaspoon Red pepper flakes
- 1 teaspoon Dried basil
- ¼ teaspoon Salt
- ¼ cup Oil
Pasta dough
- 1.5 cups All purpose flour
- ¼ teaspoon Salt
- 1 large Egg
- 1 tablespoon Olive oil
- ⅔ cup Water
Instructions
Step 1
- In a large bowl, add all-purpose flour, egg, salt, olive oil, and water and knead it to form soft pasta dough.¼ teaspoon Salt, 1.5 cups All purpose flour, 1 large Egg, 1 tablespoon Olive oil, ⅔ cup Water
- Rest it for about 15 to 30 minutes.
Step 2
- Finely chop garlic and mushroom.2 cloves Garlic, 4 oz Mushroom
- Heat one teaspoon of oil in a nonstick pan. Add the garlic cloves and mushroom till it becomes light in color. Let this cool down.
- Now add ricotta cheese, salt, pepper flakes, pepper powder, basil powder to it and mix well. Filling is now ready.7 oz Ricotta cheese, ½ teaspoon Black Pepper powder, 1 teaspoon Red pepper flakes, ¼ teaspoon Salt, 1 teaspoon Dried basil
Step 3
- Heat oil for frying. See that at least 40% of the pan is covered with oil.¼ cup Oil
- Dust the working surface, Roll the dough into a thin sheet approx 2 mm thick.
- Cut them lengthwise into strips which are approx 4 inch wide using pizza cutter / knife.
- Place dollops of cheese filling few inches apart on a strip and place another strip on top of it.
- Pat around each dollops to create a seal, thereby removing any air pockets.
- Using cookie cutter or ravioli cutter, cut them into equal circles or squares.
- Seal the edges together using a fork.
Step 4
- Once the oil is hot, deep fry the ravioli on both sides on medium to medium-high flame until they become golden in color.
- Transfer it to paper towel to absorb any excess oil. Repeat the process for remaining raviolis.
- Fried Raviolis are now ready. Serve hot and enjoy.
Notes
Expert Tips
- Do not overcrowd the pan while frying.
- The oil should not be too hot or too cold. If it is hot, it will turn brown faster on the outside, and if it is cold, it will absorb excess oil.
- To check if the oil is hot, add a piece of dough and check if it sizzles and comes up.
- If you want to avoid frying: In a large pot, add the water and bring it to a nice boil. Add the ravioli and cook them until they float, and then drain. This would take about 2 to 3 minutes. Repeat the process for the remaining dough. This would be a healthier version of the ravioli compared to deep-fried ravioli.
- Serving suggestion - Serve it with marinara sauce for dipping and garnish with chopped spring onions and grated parmesan. As this is an appetizer, it pairs well with a soup such as creamy broccoli soup or salads such as healthy quinoa salad.
- Make Ahead and Storage Instructions - Uncooked ravioli can be stored in the refrigerator for up to 24 hours. They can also be frozen for up to 3 months in freezer-safe bags. Fried ravioli is best eaten fresh. Leftovers can be stored in the refrigerator for 3 to 4 days. Reheat in an oven or air fryer, or fry them again in oil until crisp. When reheated in a microwave, fried ravioli can turn chewy.
Nutrition
Note: We originally posted this recipe in December 2015. It has now been modified in July 2023 with Recipe Card, Expert Chef Tips, FAQs, Storage Instructions, etc.
Mullai Madavan
Wow, ravioli looks inviting... let me grab a few for snacking!
Kushi
All yours 🙂 Thank you Mullai 🙂
Nalini Somayaji
Yummy fried Ravioli...
just beautiful and great work Kushi....
Kushi
Thank you Nalini 🙂