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.Print
Crunchy, fried raviolis filled with flaky crab, ricotta, cream cheese and lemon filling.
For the Dough
- 4 large eggs
- 2 cups all purpose flour
- pinch salt
- 1 cup cooked crab, flaked apart
- 1/4 cup ricotta cheese
- 1/3 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
- 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.