The ULTIMATE Appetizer | Fried (Toasted) Ravioli Recipe | Cooking The States Missouri

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

ravioli

🥗Healthier: whole wheat ravioli

💰Cheaper: store-bought frozen ravioli

Whole wheat offers more fiber, while frozen is budget-friendly.

Separate egg yolks by hand and add them to a bowl of 00 flour.

Use a fork or hands to mix the flour into the yolks to form a dough.

Knead the dough by hand until it becomes smooth and homogeneous.

Cover the dough and let it rest for 5 minutes if it feels tense.

Cover the dough and let it rest at room temperature for 30 minutes.

Prepare the filling by mixing ricotta, Parmesan, pecorino Romano, dried herbs, lemon zest, black pepper, and kosher salt in a bowl.

Transfer the filling to a piping bag or a Ziploc bag and refrigerate until ready to use.

Make the marinara sauce by mixing tomato puree, red wine vinegar, olive oil, dried oregano, kosher salt, and a pinch of sugar in a bowl.

Divide the rested pasta dough into quarters and flatten each piece to about a quarter inch thick.

Feed the flattened dough through a pasta sheeter on the widest setting three times.

Gradually feed the dough through the machine on thinner settings until reaching a thickness of about 5 or 6 out of 8.

Dust a tray with semolina flour and lay the pasta sheets on it.

Trim the edges of the pasta sheets for uniformity using a sharp knife or pizza wheel.

Brush water over the top half of the pasta sheet to create a tacky surface.

Pipe about 1 to 1.5 tablespoons of the ricotta filling down the length of the pasta, leaving space between each dollop.

Fold the bottom half of the pasta sheet over the filling and press down to seal, removing air pockets.

Trim any excess pasta for uniformity and place the finished ravioli on a semolina-dusted tray.

Blanch the ravioli in boiling salted water for 3 to 5 minutes until al dente, being careful not to agitate them too much.

Transfer the blanched ravioli to an ice bath to stop the cooking process.

Heat oil to 350 degrees Fahrenheit for frying.

Prepare a dredging station with all-purpose flour, egg wash, and seasoned Italian bread crumbs.

Dredge each ravioli in flour, dip in egg wash, then coat with bread crumbs.

Fry the breaded ravioli in hot oil until golden, about 3 minutes, flipping halfway through.

Increase the oil temperature to 360-370 degrees Fahrenheit and fry the ravioli again for another minute for double frying.

Sprinkle kosher salt over the fried ravioli while cooling.

Plate the ravioli with marinara sauce, garnish with parsley and grated Parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens