Crispy Fried Cheese Ravioli | Fried Cheese & Spinach Ravioli Recipe ~ The Terrace Kitchen

cheese ravioli

🥗Healthier: whole wheat ravioli

💰Cheaper: store-bought frozen ravioli

Whole wheat ravioli adds fiber, while frozen options are often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is gluten-free, while cornstarch can create a lighter coating.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is often less expensive.

Bring water to a boil in a pot.

Add 200 grams of washed spinach to the boiling water and blanch for 2 minutes.

Immediately remove the spinach and transfer it to a bowl of ice cold water for 5 minutes.

After cooling, remove excess liquid from the spinach and finely chop it.

In a bowl, combine 1.5 cups of all-purpose flour and a little salt.

Add 1 tablespoon of ghee to the flour and mix well.

Gradually add water to the flour mixture and knead to form a medium soft dough.

Once the dough comes together, apply some oil to it, cover with a plate or cloth, and let it rest for 10 to 15 minutes.

In a separate bowl, combine the chopped spinach, 1 cube of grated processed cheese, 0.5 teaspoon chili flakes, 0.5 teaspoon mixed Italian herbs, a little salt, and 2 teaspoons of finely chopped garlic. Mix well to prepare the stuffing.

In another bowl, mix 2 tablespoons of all-purpose flour with a little salt and water to create a batter of medium consistency.

Crush corn flakes to use for coating the ravioli.

After resting, knead the dough for another minute until smooth.

Divide the dough into two equal portions and roll one portion into a thick round sheet.

Fold the round sheet on two sides and roll it into a thin rectangular sheet.

Repeat with the second portion to create another rectangular sheet.

Place some stuffing on the first rectangular sheet, leaving space in between.

Using a silicone brush, apply water around the stuffing to help seal the second sheet on top.

Carefully place the second rectangular sheet over the first and press down around each portion of stuffing.

Cut out the ravioli using a pizza cutter or knife, separating them from each other and removing excess dough.

Press the edges of each ravioli with a fork to seal them well.

Dip each ravioli in the batter and then coat with crushed corn flakes or breadcrumbs.

Heat cooking oil in a pan over medium heat for frying.

Fry the ravioli in the hot oil, ensuring not to fry at high flame to avoid uncooked dough inside.

Once fried, remove the ravioli and serve with your favorite dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens