Deep fried Ravioli

Swampy

Hi all,

This has been playing on my mind a lot recently and I don't think I will get any peace until I do. I envision deep frying shop bought ravioli. I imagine it must taste like wonton's when done.

Has anyone done this before? Will it leak? Any tips?

Thanks.

Dizzyblonde

I could be totally wrong but since shop-bought ravioli is usually semi-dried I'd imagine you'd need to boil it first, then dry it and deep fry it. Otherwise it might be really hard.

I'd love to hear how it works out!

dudara

I was thinking the exact same. I'd imagine that you'd need to at least parboil if not boil fully.

Also, if you look at raw wonton pastry, it's quite thin - like rice paper. I think that the dough on ravioli might be too thick.

Let us know how you get on.

biko

Boil first, then coat in egg and flour?

Brian?

Deffo boil first. The pasta is a lot thicker than a wonton wrapper.

It could be a winner.

greenet

Would love to know how this works out!

Swampy

I'll give it a go tomorrow and report back.

emeraldstar

Swampy wrote: »

I'll give it a go tomorrow and report back.

If we don't hear from you... we'll know not to try it.

greenet

Guessing it wasn't a success then!

xxtattyberxx

I am soooo trying this... going with boil, egg, flour... sounds yummy!

LittleFox

you don't have to boil it. dip the bought ravioli in flour then egg then seasoned breadcrumbs. Then fry in hot oil for a minute or two until golden brown and puffed up like a pillow. Amazing served with marinara sauce. So so tasty

lucylu

Chris Evans & James Martin made Sweet Deep fried Ravioli with Raspberry and ricotta and mincemeat on Saturday Kitchen on BBC over the weekend .. i Don't remember seeing them put in the mincemeat though
recipe is here
http://www.bbc.co.uk/food/recipes/raspberry_and_ricotta_35530