I love ravioli of all shapes, sizes and fillings, and I love fried ravioli as an appetizer. These fried raviolis are meant to be eaten as a snack or appetizer, and I like to make them fairly big, because they each need a bit of attention. This recipe makes about one dozen jumbo size raviolis.
Cream Cheese Crab Fried Ravioli Appetizers
Crunchy, fried raviolis filled with flaky crab, ricotta, cream cheese and lemon filling.
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Servings: 12 jumbo raviolis
Ingredients
For the Dough
- 4 large eggs
- 2 cups all purpose flour
- pinch salt
Filling
- 1 cup cooked crab flaked apart
- ¼ cup ricotta cheese
- ⅓ cup cream cheese softened to room temp
- pinch salt
- juice of one lemon
Bread Crumb Coating
- 2 cups bread crumbs homemade or panko
- 1 tsp salt
- 1 cup buttermilk
- oil for frying
- one beaten egg for gluing raviolis
Instructions
- Combine dough ingredients well and roll into sheets through pasta roller, starting at the thicker setting, working your way to about the number 6 thickness. Work with lots of flour dusting and lay sheets on floured surface as you go. Using a ravioli cutter, cut 2 dozen large squares, about 3 inches across.
- Combine all filling ingredients. Dollop one heaping tablespoon of filling on 1 dozen squares.
- At this time, heat frying oil to medium high heat, about 360 degrees. Oil should be ripply but not smoking.
- Beat one egg, brush around the outside of the filling around the square. Top with second pasta square, secure by pressing tines of a fork around ravioli. Trim excess.
- Using two small bowls, fill first with about a cup of buttermilk, and the second with the bread crumbs and salt; mix well.
- Working with one ravioli at a time, dip in buttermilk, let excess drip, then dredge in bread crumbs.
- Transfer to oil, which should immediately begin bubbling. Fry til golden brown, about 3 minutes. Transfer to paper towel lined plate to soak up extra grease.
- Serve finished raviolis with fresh lemon wedges and cocktail sauce.
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