Fried Ravioli

Fried Ravioli

2 c. Ricotta
1/2 c. Parmesan cheese, grated
salt
pepper
1/4 c. oil for frying
marinara sauce for dipping (optional)

I have made ravioli using both fresh dough, and in a pinch, prepared wonton wrappers. I have to say, the wonton wrappers turned out really well. I would use them again if I needed to. Either way, prepare the dough into large squares. Mix together the cheeses with salt and pepper to taste.

Wet the dough square using water and a pastry brush.Place 1/2 tsp. of filling into each of the quadrants on the dough. Place a second square on top of the filling. Press down firmly along edges to seal the dough and form 4 squares. I then used my pastry tool to cut out the four ravioli.Repeat until you have enough ravioli.

Bring a pot of water to a boil. Drop the ravioli into the water, a few at a time, to cook the dough a bit. The ravioli will float when they are done. Repeat in batches until all ravioli is cooked.

Heat oil in a pan. Add ravioli, a few at a time, turning them after a minute. They will turn golden after only a minute or two, so make sure you pay attention! Remove from pan and place on paper towels to remove excess oil. Serve immediately with marinara sauce for dipping.