So if you made the ravioli that I posted yesterday (check out the recipe here), then you’ll have some in the freezer for an extra bit of fun besides tossing it in tomato sauce (but really, do that too, you got lots!!). A great thing to do with ravioli is a Midwest US pub treat: Fried Ravioli.
Throwing a stuffed doughy parcel in the deep fryer is nothing new to me. When I worked in a pub kitchen years ago, I had a wonderful Ukrainian lady as a kitchen manager and we’d have fried perogies as part of the appetizer menu. In that case, it was naked perogies, straight into the fryer. With fried ravioli, you do a traditional breading technique (flour, egg, breadcrumbs) and then fry it. It’s like the best elements of a fried perogy crossed with a fried mozzarella stick. It’s definitely worth doing, and like a regular ravioli, it can be done ahead and frozen for a future snack, or as a quick appetizer for guests.
And as a bonus, I’m including a dipping sauce! Normally in US pubs, fried ravioli is served with a savoury marinara sauce. That’s great and feel free to enjoy these in that manner, but I like a creamy dip (again it hearkens back to my own pub days). This one has a bit of sweet, a bit of heat and a ton of flavour!! Enjoy!!
- 24 uncooked ravioli
- 1 cup flour (I used spelt flour, but any flour is fine)
- 3 eggs + ¼ cup water
- 3 cups dry breadcrumbs
- 3 Tbsp garlic powder
- 3 Tbsp sweet Hungarian paprika
- 3 Tbsp dried oregano
- 1 tsp salt
- Oil for deep frying
- ⅓ cup sweet chilli sauce
- ⅓ cup strawberry jam (I used a locally made strawberry jalapeño jam so it has extra kick 😉 )
- ½ cup sour cream or Greek yogurt
- Line two large baking trays with parchment paper and set aside.
- In three medium bowls, add the flour to one, the eggs and water to another, beating them together until smooth. In the third bowl, add the breadcrumbs, garlic powder, paprika, oregano and salt. Stir together to combine.
- Dredge each ravioli in flour, then egg, then in the breadcrumb mixture. Place them on the prepared baking sheets and allow to sit for at least 20 minutes to let the breading to set firmly.
- Add a few cups of oil to a wok and heat over medium heat until you reach a temperature of 190C/375F. Drop the breaded ravioli three or four at a time into the hot oil and fry for a minute or so on each side or until golden. Remove and drain on paper towels. Repeat with remaining breaded ravioli. They can be served immediately with Creamy Sweet Chilli Jam Dipping Sauce, or frozen for a future treat!
- For the Creamy Sweet Chilli Jam Dipping Sauce:
- In a medium bowl, combine the sweet chilli sauce, jam and sour cream until smooth. Makes about 1-1/4 cups.