Fried Raviolis cold or hot- dinner or snack

HaShev

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Real simple addictive finger food for BYOD parties or quick reheated meals.

Walmart value brand FROZEN raviolis ,
wet them in a shallow tray with soy milk or regular milk, in a seperate tray full of flour,
sprinkle little garlic powder, onion powder, dash of paprika, and few dashes of
flavorcal (popcorn butter flavor salt), lightly shimmy the tray to mix dry ingredients then put wet frozen raviolis in dry mix tray, drain milk from wet tray, wipe dry and use it as a top to the dry tray and place the trays in a bag to shake coat the raviolis. Set fryer on 356 but shake excess flour before placing in fryer basket or pan fry them just few minutes each side till browned.

My sauce the goes with it is
can of Hunts or value brand crushed tomatoes seasoned with garlic powder, onion powder, oregano, parm. cheese, salt.

Can be served hot or snacked on cold.
The texture and seasoning make these addictive and a perfect party finger food.
 
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HaShev

HaShev

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Also that milk and seasoned flour recipe
and technique works great in making light flakey thin onion rings.
 

Muhammed

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I've cooked ravioli a many times, but never fried ravioli.

I'm going to have to try that. i
t sounds good.
 
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HaShev

HaShev

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I make cannolis, but still can't find a metal tube to wrap shape the shells with.
Cannoli Shell recipe:
1cup flour
3/4 tablespoon sugar
1/8 teaspoon cinnamon
1/16 cup of a mild red wine
1/16 cup blueberry juice
1/8 cup water
1beaten egg yolk
1/4 teaspoon vanilla extract
1 pinch of salt
knead the dough till smooth textured
refrigerate 2 hours then roll out & into shells using a tube as the form then remove the shaped dough shells from the form & fry the shells.

Filling; 1/4 cup ricotta cheese
some whip cream
1/8 cup confection sugar
3/4 teaspoon vanilla extract
keep seperate from shells untill serving.
Add mini dark chocolate chips to the edges
if preferred, or chocholate shell coat the top or sides of the shell.
 

Disir

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I make cannolis, but still can't find a metal tube to wrap shape the shells with.
Cannoli Shell recipe:
1cup flour
3/4 tablespoon sugar
1/8 teaspoon cinnamon
1/16 cup of a mild red wine
1/16 cup blueberry juice
1/8 cup water
1beaten egg yolk
1/4 teaspoon vanilla extract
1 pinch of salt
knead the dough till smooth textured
refrigerate 2 hours then roll out & into shells using a tube as the form then remove the shaped dough shells from the form & fry the shells.

Filling; 1/4 cup ricotta cheese
some whip cream
1/8 cup confection sugar
3/4 teaspoon vanilla extract
keep seperate from shells untill serving.
Add mini dark chocolate chips to the edges
if preferred, or chocholate shell coat the top or sides of the shell.
https://www.amazon.com/dp/B000LBU1VQ/?tag=ff0d01-20

I remember my mom making these,

And pizzelles.
 

Dekster

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I love fried ravioli. Not sure why I ever did it the first time I did, but have been hooked on them since. Think it was because I was flooded with them at one point and was sick of eating them boiled. I had 6 boxes and each box had 6 containers of them. Was when a local plant was trying to zero in on a new recipe and they gave all the workers all the extra batches once quality control got theirs.
 
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HaShev

HaShev

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For me frying them is easier.
I also made a batch of Raviolis in a butter parmesan sauce using the Movie theater butter and butter flavor salt, garlic powder, oregano, & parm cheese.
But Frying them is my favorite now.
The great Value brand doesn't have a lot of Ricotte in them, maybe making them less likely to seep while frying.
 

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