Recipes › Appetizer › Italian Fried Ravioli Recipe

Italian Fried Ravioli Recipe

Recipe by Pedro M. A. Neves

Italian fried ravioli is a beloved appetizer that transforms delicate pasta pillows into crispy, golden morsels with a molten cheese center. This classic preparation is popular throughout Italy, particularly in Rome and southern regions, where it's served as an antipasto or snack with warm marinara sauce for dipping. The contrast between the crispy exterior and creamy ricotta filling makes each bite irresistible.

Ingredients

• 250g all-purpose flour (2 cups)
• 3 large eggs
• 100ml whole milk (⅜ cup)
• 10g salt (2 tsp)
• 200g fresh ricotta cheese (¾ cup)
• 75g grated Parmigiano-Reggiano cheese (¾ cup)
• 25g fresh flat-leaf parsley, finely chopped (3 tbsp)
• 1 garlic clove, minced
• freshly ground black pepper to taste
• nutmeg, pinch
• 1 liter vegetable oil for frying (4¼ cups)
• marinara sauce for serving

Instructions

1. Make the pasta dough by combining 250g flour, 3 eggs, 100ml milk, and 10g salt in a large bowl. Knead until a smooth, elastic dough forms, approximately 10 minutes. Wrap in plastic wrap and rest for 30 minutes at room temperature.

2. While dough rests, prepare the filling. In a medium bowl, combine 200g ricotta, 75g Parmigiano-Reggiano, 25g chopped parsley, minced garlic, black pepper, and a pinch of nutmeg. Mix until smooth and well combined.

3. Divide rested dough in half. On a lightly floured surface, roll first half to 2mm thickness using a pasta machine or rolling pin, working in a rectangular shape approximately 30cm × 20cm.

4. Place teaspoons of filling on the pasta sheet in evenly spaced rows, approximately 5cm apart. Leave 2cm border around all edges.

5. Brush all exposed pasta surfaces and edges with water using a damp pastry brush. Place second rolled sheet directly over filling and press gently around each mound to seal completely, removing air pockets.

6. Using a fluted pastry wheel or sharp knife, cut between filling mounds to create individual ravioli squares. Ensure edges are sealed to prevent filling from leaking during frying.

7. Heat 1 liter vegetable oil in a deep, heavy-bottomed pot to 175°C (350°F), verified with a kitchen thermometer. Oil is ready when a small pasta scrap sizzles immediately upon contact.

8. Working in batches of 6-8 ravioli, carefully place into hot oil using a slotted spoon. Do not overcrowd. Fry for 3-4 minutes until golden brown on all sides, stirring gently halfway through cooking.

9. Remove fried ravioli with a slotted spoon and drain on absorbent paper towels. Season immediately with fine sea salt while still hot.

Substitutions

• Use sheep's milk ricotta for a tangier, more traditional flavor profile
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper, saltier cheese note
• Substitute fresh parsley with fresh basil for a different herbaceous quality
• Use potato starch mixed with flour to create an even crispier exterior

Tips

• Maintain consistent oil temperature between 170-180°C; too cool and ravioli absorb oil, too hot and they burn before filling heats through
• Freeze filled, uncooked ravioli on a baking sheet for 2 hours before frying to prevent filling from leaking
• Serve immediately after frying while the exterior is maximally crispy; the ravioli will soften as they cool
• Keep finished ravioli warm in a 100°C oven on a clean wire rack rather than stacking on paper towels

Ravioli fritti originated as a way to use leftover ravioli filling and pasta dough in Italian home kitchens, transforming an elegant filled pasta into a casual, shareable appetizer. This preparation is especially traditional in Rome and the Lazio region, where it remains a popular street food and trattoria appetizer.

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