RECIPE: 3-Cheese & Spinach Fried Ravioli

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February 21, 2012 by Maria Mariaaa

I was on Pinterest.com and saw a pin for fried ravioli, automatically started drooling! To think of it, I haven’t tried making fried ravioli before so hey why not. The recipe that was posted called for frozen so here is a recipe for fresh ravioli with blue, mozzarella, and ricotta cheese and sauteed spinach filling. I also fried up some fresh sage for the garnish. The sage is not too strong so it gives an excellent pop of taste that meshes well with the cheeses.

Step I: Fresh Pasta Dough
yields 16 ravioli

2 Cups all purpose flour
3 Tablespoons olive oil
1 – 1.5 Tablespoons water
3 eggs
pinch of salt

- In a large mixing bowl add the flour, olive oil, eggs, and salt
- Use a fork or clean hand and mix all the ingredients together
- Add 1 tbs water and if the dough is too dry then add another 1/2 tablespoon
- Knead the dough a couple of times, sprinkle with flour, and wrap in plastic
- Let the dough rest: place in fridge for about 20 min

- I used my pasta machine to finish my pasta but don’t worry if you don’t have one!
- Get your rolling pin out, dust your table with flour, and roll out the pasta by hand
- Cut your pasta into two sections, roll it out to a thin sheet
- Next steps to follow

Step II: Ravioli Filling & Frying

2 cups baby spinach
1/2 tablespoon unsalted butter
1 egg
2 tablespoon water
2 tablespoon milk
1 cup italian bread crumbs
1 oz blue cheese
2 oz ricotta cheese
2 oz mozzarella cheese ( I used fresh mozz but if you want the cheese stringy then use shredded mozzarella cheese)
2 cups vegetable oil
salt & pepper to taste

- In a small pan, medium heat, melt the unsalted butter then add the spinach. Add a pinch of salt and pepper and cook for about a minute or two. Set the spinach aside
- Make an egg wash: mix the egg, water, and milk together and set aside
- Place your Italian bread crumbs in a bowl and set aside
- If you need a visual of where to put the filling then take a toothpick or something pointy and lightly outline where you will cut the ravioli.

- Place filling on one sheet only, the second sheet will be to used as the other half of the ravioli
- I used a pinch of each cheese then a pinch of spinach
- Get your egg wash and brush the mix in between the filling (this helps seal the two pieces of dough together). Then place the second sheet of dough on top of your first one. Carefully press in between each area to seal the filling in.
- Once you have a visual of where the filling is, cut the ravioli with a knife.
- Pinch each ravioli strongly and make sure that all sides are meshed together well. Dip the ravioli into the egg wash then place them into the bread crumbs

- Once all raviolis are breaded then place them into your heated oil. Make sure that the oil is hot (if the oil is not hot then your ravioli will come out super oily and won’t fry properly). Also make sure it’s not too hot, if you see the oil smoking then it’s too hot (oil that’s too hot will burn your breadcrumbs and won’t fully cook the ravioli). I suggest keeping your heat on Medium to Medium low, depending on how thick the pan is that you are using.
- Fry for about 2-3 min or until golden brown.
- As soon as you pull out your ravioli, place on a paper towel and sprinkle some kosher salt. You want to salt as soon as you pull them out so that the salt sticks

- If you want to fry sage: Place the sage in the oil and fry for about 30 seconds