These are my take on fried ravioli, but instead of beef filling, I combine ground pork and chicken with herbs and cheese to make them a little lighter of a meal or a great snacking food.
For the filling:
- 1/2 pound ground pork
- 1/2 pound ground chicken or turkey
- 1 cup shredded mozzarella cheese
- 2 cloves of minced garlic
- 1/2 a medium onion – diced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley (or 2 teaspoons fresh)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
For the ravioli:
- 1 package egg roll wrappers or wonton wrappers
- 2 eggs, whisked
- 2 tablespoons of milk
- 1 cup plain breadcrumbs
- Mix the ingredients for the filling and let rest in the refrigerator. The longer you let it rest, the more the flavors will marry together. I leave mine in a sealed container for up to 2 days if I know I’m going to be making them ahead of time. You can also freeze whatever is left of the filling and use the rest at a later date.
- If using egg roll wrappers you can cut four 3″ rounds – or use any shape or size pasta cutter you prefer. Or, if you’re feeling particularly energetic, make your own ravioli pasta!
- Wet a ravioli wrapper with water, then place a teaspoon or so of the filling in the center. Be careful not to overfill the wrapper of it could tear. Fold the wrapper in half and press the edges together. I like to use the press pictured below.
- After you’ve made however many you want, beat 2 eggs in a bowl and add a couple tablespoons of milk, mixing it into the egg.
- Put 1 cup of the breadcrumbs on a plate or in a bowl.
- Dip each ravioli into the egg wash, let drip, then roll it in the breadcrumbs.
- Place the ravioli on a wire cooling rack, and after you have them all done, let them rest for about 15 or 20 minutes (or longer in the fridge if you made ahead).
- Put enough oil in the bottom of your favorite skillet to fry the ravioli, but not submerse them – we aren’t deep frying here. Heat on low – medium low. We want to give the filling time to cook without scorching the ravioli.
- Place the ravioli in the hot oil and cook until golden brown, turning once as you cook them. You may need to cook in batches so as not to over crowd the pan.
- Drain the fried ravioli on a wire cooling rack.
- Serve with your favorite marinara sauce. My favorite is my homemade!
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