treatment for alopecia

Fried Ravioli

by Emma on January 31, 2012

in Dinner,Side Dishes,Snacks


It’s a virtue. Sure, sure. I get it. But can I just be honest for a sec? Patience is SUCH a drag. It is WAY more fun to get what you want right when you want it.

Waiting around for something you want is not the most fun thing ever. In fact I’d put it pretty low on the list of things I’m hoping will happen this week. Real low.

But, it’s probably good to recognize that if you’re at a place in your life that requires some patience… all that really means is that something you want is probably headed your way. You just have to wait a little bit. And really, if something really great is on its way to you and you’re totally complaining and mopping around because you have to wait for it. Well, that doesn’t really look good for you, now does it.

Not that I’m guilty of this. Ever. Oh, no, not me.

I’m not just talking about fried ravioli here. You probably guessed that. You’re smart, I can’t fool you. But it does sort of relate, in that this is more a lesson in patience than a recipe. Fried ravioli is a process. If you get impatient half-way through you will not make fried ravioli, you’ll just have regular ravioli. Which is no great tragedy… but, fried is pretty fun. Just saying.

Fried Ravioli, make as much as you like.

For the ravioli you need: wonton wrappers, ricotta cheese and herb cheddar. You can fill these with anything you like, this is just what I used. You do your thing.

Mix up the filling and spoon a tablespoon or so in a wonton wrapper. Dab a little water on the edge and fold it up, making sure to not have big air pockets inside your ravioli. Set them aside as you fill them, so not stack them as they will stick.

Once you have filled them all boil them in salted water for 2-3 minutes. Remove with a slotted spoon and let dry on a cooling rack. Do not lay them on paper towels at this stage, because they will stick. (These guys have a real sticking tendency!)

Next we need to bread them to do this you need: flour, egg, and bread crumbs (I used Panko).

Dip a cooked ravioli in some flour. Then into the egg (whisk your egg first). Then into the bread crumbs, trying to fully coat the ravioli. Once they are breaded, fry them in hot oil (I used canola) for 3-4 minutes, flipping in between.

Serve with marinara sauce. These make an awesome snack or appetizer, or meal with a big salad on the side.

xo. Emma


Mary from O+A January 31, 2012 at 4:25 pm

ooh!! i love this idea! i’m going to try this one asap!!

The life after January 31, 2012 at 4:35 pm

I like ravioli so much!!! I’ll try fried this time!

The Life After

Corey Marie January 31, 2012 at 4:45 pm

We had Fried Ravioli as an appetizer at our wedding and ever since it’s been one of our favorites. We cheat and keep frozen ravioli in the freezer so that we don’t have to be quite as patient. ^__^

Mariana January 31, 2012 at 4:54 pm

Mmm… I’ve never tried these before. I think I should…

Naomi A. January 31, 2012 at 4:59 pm

I love how your brain works. These look awesome.

call me debbie January 31, 2012 at 5:15 pm

Right now eating chips and this recipe it’s like a heaven for me, a awsome place that i can’t have! they seem so crispy and delicious, i envy them!

(New blog needing some love and support:

GiuliaC January 31, 2012 at 5:20 pm

mmm they look so yummy! I love ravioli…we eat a lot of them in Italy but we don’t fry them :) But, I have to try this recipe!

Seriously Sassy Mama January 31, 2012 at 5:24 pm

My girls love to eat these. I use frozen raviolis because it is easier with a family of five. So yummy!

aislin January 31, 2012 at 6:35 pm

your pasta kick is giving me a grumbly tummy! looks delish!

Georgia January 31, 2012 at 6:40 pm
caitlin January 31, 2012 at 7:23 pm

I’ve realized that periods of patience & waiting are often (in retrospect) some really fun times. While you’re waiting for life to catch up, that thing to happen, or a new direction to surface, you’re free in a special way. Plus, there’s so much time for dreaming about all of the possibilities.

Thanks for your beautiful blog, Emma!

Rae Veda February 1, 2012 at 12:08 am

This looks so delicious. Have a great week. xo, rv

Crystalyn February 1, 2012 at 12:27 am

Yum! I had never heard of fried raviolis until we recently moved to Missouri and I’ve got to say, I’m hooked. So good! I have made pizza rolls similar to these, fill wonton wrappers with pizza ingredients and fry them. Also very yummy.

grace February 1, 2012 at 1:18 am

this is one of my favorites!!! :)


Jessie February 1, 2012 at 4:30 am

These look delicious! I’ve never made toasted ravioli before, but they’re a favorite snack. Here in St. Louis (I don’t know if it’s available anywhere else in the state) we’ve got a brand that makes frozen toasted ravioli that you can make in the toaster oven–I think I lived on them during finals last year!

(PS- I’ve never, ever heard them called ‘fried’ ravioli before. Weird, huh?)

teddi February 1, 2012 at 4:34 am

i think somebody needs to go to the store & buy wonton wrappers & ricotta. would this work with cottage cheese or herbed cream cheese? what do you think emma? yay or nay?

Jessica February 1, 2012 at 11:15 am

Wow! Your recipes are always so creative but look delicious, thanks for sharing (:
Maybe check out some of my recipes sometime at


Sarah Shaffer February 2, 2012 at 4:22 pm

My Mr. made these for me as his first meal he ever cooked for me! I think I may return the favor now. Thanks for this recipe!

Shira February 2, 2012 at 11:58 pm

Seriously – I just posted about patience! Because I never ever want anything RIGHT NOW. Love it, good to see there are others with the same ‘non’ problem! great looking recipe too!

Debra February 3, 2012 at 12:11 am

Oh my goodness!! So simple & yet so yummy!! Thank you. Definately going to try this.

Suzanne Perazzini February 3, 2012 at 6:15 am

This is genius. I have never thought of frying ravioli but I will give it a go.

Chloe February 3, 2012 at 7:03 am

I am so excited that you shared this! This fried rav looks amazing!

Mike @TheIronYou February 4, 2012 at 8:20 am

Those look unbelievable!!! Gonna try them tomorrow night for SuperBowl night