Tillie Doyle
Yes, you can cook ravioli in a pan. In fact, there are several ways to do it, and it can be quicker and less messy than boiling it. One popular method is to fry ravioli in butter, creating a crispy texture. This can be done with fresh, refrigerated, or frozen ravioli, though frozen ravioli should be thawed first. Another option is to cook ravioli in a skillet with sauce and other ingredients, such as meat, vegetables, and cheese, creating a lasagna-like dish. This method is especially suitable for frozen ravioli, as it can be cooked from frozen without needing to be thawed or boiled first.
| Characteristics | Values |
|---|---|
| Type of ravioli | Fresh, frozen, refrigerated, or uncooked |
| Type of pan | Skillet, cast iron skillet, or oven-safe skillet |
| Temperature | Medium, medium-high, or 350-450 degrees Fahrenheit |
| Time | 2-3 minutes per side, 5-8 minutes steaming, 2-3 minutes broiling, 20-25 minutes covered |
| Oil | Olive oil or butter |
| Water | A splash or 1/2 cup |
| Cover | Lid or aluminum foil |
| Seasonings | Salt, pepper, lemon zest, ricotta, herbs, garlic, balsamic vinegar, rosemary, or Parmesan cheese |
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What You'll Learn
Pan-frying ravioli with butter
Pan-fried ravioli is a quick, easy, and delicious dish that can be served as an appetizer or a main course. It's perfect for game days, holidays, or busy weeknights. The best part is that it only requires a few simple ingredients and can be made in just one pan. Here's a step-by-step guide to making mouth-watering pan-fried ravioli with butter:
Ingredients:
- Fresh or frozen ravioli (any flavor and shape)
- Butter
- Olive oil
- Water
- Salt and pepper (optional)
- Fresh herbs or microgreens (optional)
- Lemon zest (optional)
- Ricotta cheese (optional)
Instructions:
- Start by preparing your ravioli. If using frozen ravioli, ensure it's thawed and completely dry before cooking. If you want to add a crispy breading, dip each ravioli in buttermilk, then coat with breadcrumbs.
- Heat a generous amount of butter in a large skillet over medium heat. You want enough butter to coat the bottom of the pan. Let the butter melt and start bubbling.
- If you're using unbreaded ravioli, carefully place them in a single layer in the skillet. Cook for about 2-3 minutes on each side, or until golden brown and crispy. If using breaded ravioli, heat olive oil to 350 degrees Fahrenheit in a deep frying pan and use a slotted spoon to gently place the breaded ravioli into the oil. Fry for about a minute on each side or until puffed and golden brown.
- Once the ravioli is crispy and golden, it's time to add a splash of water to the pan. Cover the skillet and let the ravioli steam. This step ensures the ravioli cooks through and becomes tender while maintaining its crispy exterior. Steam for about 3-to-8 minutes, depending on the thickness of your ravioli.
- Uncover the skillet and toss the ravioli. Add a little more butter, if desired, and season with salt and pepper to taste.
- For an extra touch of flavor, add some freshly grated lemon zest, a sprinkle of herbs or microgreens, and a few dollops of ricotta cheese.
- Serve immediately and enjoy! You can garnish with diced tomatoes, Parmesan cheese, and fresh Italian parsley.
Tips:
- If you're making this dish ahead of time, cook the ravioli and place them on a baking sheet in a warm oven (around 200°F) until ready to serve.
- Get creative with dipping sauces! Marinara sauce, basil pesto, creamy alfredo sauce, or even melted garlic butter are all excellent choices.
- For a vegetarian option, try filling your ravioli with spinach and artichoke, butternut squash, or mushrooms.
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Pan-frying ravioli with oil
Pan-frying ravioli is a quick and easy way to cook ravioli, and it can be a great alternative to boiling. It is also a good way to make ravioli more interesting and avoid sogginess. You can use frozen, refrigerated, or fresh ravioli, and you don't need to thaw or boil them beforehand. The amount of oil used will depend on the size of your skillet and the number of ravioli you are cooking. You want the bottom of the skillet to be coated by about 1 inch of oil.
To start, heat the oil in a large skillet over medium to high heat. If using frozen ravioli, make sure they are submerged in the oil. If using refrigerated or fresh ravioli, place them in a single layer in the skillet. Cook for 30-60 seconds, and if using square ravioli, place the flat side down in the oil first. Flip and cook for another 30-60 seconds or until they begin to brown slightly. You may need to turn the heat up or down and flip them occasionally, as every stove top is different. The ravioli is done when both sides are slightly brown and crisp.
Once the ravioli is cooked, remove it from the skillet and place it on a paper towel to drain the excess oil. If serving later, place it on a baking sheet and put it in a warm oven (170-200°F) until ready to serve. If serving immediately, plate some arugula, place the ravioli on top, and garnish with diced tomatoes, Parmesan cheese, and fresh parsley. You can also serve it with a dipping sauce such as marinara or pesto, or with a salad on the side.
There are also a variety of toppings and sauces that can be added to pan-fried ravioli. Some people like to add butter to the skillet and let it brown before adding the ravioli, creating a crispy texture. Others might add a splash of balsamic vinegar, lemon zest, ricotta cheese, or fresh herbs. You can also make a heartier dish by combining the ravioli with meat sauce, vegetables, and cheese, and baking it in the oven.
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Pan-frying frozen ravioli
Ingredients
- Frozen ravioli (any flavour and shape)
- Oil (frying oil, canola oil, vegetable oil, or olive oil mixed with canola/vegetable oil)
- Paper towels
- Baking sheet
- Oven
- Stovetop
- Skillet or frying pan
- Spatula or tongs
- Salt (optional)
- Toppings/sides of your choice (e.g. arugula, diced tomatoes, Parmesan cheese, fresh parsley, marinara sauce, pesto sauce, infused olive oil)
Method
- Remove the frozen ravioli from its packaging and place it in a colander. Run cold water over it to thaw, then pat the ravioli dry with a paper towel. Ensure that the ravioli is completely dry before frying.
- Pour oil into your skillet or frying pan, coating the bottom up to about 1 inch. Turn on your stovetop to medium-high heat and heat the oil until it shimmers.
- Place the ravioli in a single layer in the skillet/pan. If using square ravioli, place the flat side down in the oil first.
- Fry the ravioli for 30-60 seconds, then flip and cook for another 30-60 seconds or until they start to brown slightly. You may need to turn the heat up or down and flip the ravioli occasionally to ensure even cooking.
- Once the ravioli is golden brown and crispy, use a spatula or tongs to remove them from the skillet/pan and place them on a paper towel to absorb any excess oil.
- If serving later, place the fried ravioli on a baking sheet and put it in a warm oven (around 200°F) until ready to serve.
- If serving immediately, plate some arugula, place the ravioli on top, and garnish with your desired toppings. You can also serve the fried ravioli with a side of pasta, such as Pasta Carbonara, or a crisp green salad.
Tips
- If you want to add a crunchy breaded texture to your ravioli, dip them in a breadcrumb spice mixture before frying.
- For a more flavourful dish, you can toss the fried ravioli with sautéed mushrooms and a garlic and rosemary-infused butter sauce. Finish it off with a generous amount of grated cheese and place it under the broiler for a few minutes.
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Pan-frying refrigerated ravioli
Ingredients
To pan-fry refrigerated ravioli, you will need the following ingredients:
- Refrigerated ravioli
- Oil (canola, vegetable, or olive oil)
- Butter
- Salt (optional)
- Pepper (optional)
- Ricotta cheese (optional)
- Lemon zest (optional)
- Fresh herbs or microgreens (optional)
Steps
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan. You can use canola or vegetable oil, or a combination of olive oil with canola or vegetable oil if you prefer.
- Once the oil is hot, add the refrigerated ravioli to the skillet in a single layer. Make sure they are not overlapping and leave some space between each ravioli.
- Fry the ravioli for 30-60 seconds on each side, or until they are golden brown and slightly crispy. You may need to flip them occasionally to ensure even cooking.
- If desired, add a tablespoon or two of butter to the skillet after flipping the ravioli. This will give them a richer flavor and a darker color.
- Once the ravioli are browned and crispy on both sides, remove them from the skillet and drain them on a paper towel.
- If you want to serve them as an appetizer, place them on a baking sheet and keep them warm in the oven (around 200°F) until ready to serve.
- If serving as a main course, plate some arugula or salad greens, place the fried ravioli on top, and garnish with your choice of toppings. Some options include grated Parmesan cheese, diced tomatoes, fresh herbs, lemon zest, or a dollop of ricotta cheese.
Tips
- If you want to get creative, you can add other ingredients to the skillet, such as mushrooms, garlic, or onions.
- For an extra crispy texture, you can dip the ravioli in egg and breadcrumbs before frying.
- Be careful not to overcrowd the skillet, as this can affect the cooking time and temperature. Fry the ravioli in batches if necessary.
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Pan-frying fresh ravioli
Pan-frying is a great way to cook fresh ravioli. It is a simple, quick, and easy method that can be used to make a delicious meal with very few ingredients. It is also a good way to make ravioli more interesting by combining it with a sauce or other ingredients of your choice.
Ingredients
The ingredients you will need are:
- Fresh ravioli
- Butter
- Olive oil
- Salt
- Black pepper
- Lemon zest
- Ricotta cheese
- Fresh herbs or microgreens
Method
First, heat some butter in a large skillet over medium heat. You want to heat the butter until it bubbles and starts to brown. Then, add the ravioli in a single layer. Make sure the ravioli is uncooked but thawed if frozen. Toast the ravioli until golden and crisp, which should take around 2 to 3 minutes per side.
Next, add a splash of water to the pan and cover with a lid. Let the ravioli steam until tender, which should take around 5 to 8 minutes. Once the ravioli is cooked, remove the lid and toss the ravioli in the remaining butter. Sprinkle with black pepper and add salt to taste. Finally, add some ricotta cheese, lemon zest, and fresh herbs or microgreens. Serve immediately and enjoy!
Variations
There are many variations and additions you can make to this basic recipe. Some people like to add grated Pecorino or Parmesan cheese to the ravioli before serving. You can also try adding garlic powder or minced garlic to the butter for extra flavour. If you want to make a more substantial meal, you can serve the pan-fried ravioli with a side of vegetables or a salad, such as arugula or a Caesar salad. You can even combine the ravioli with a meat sauce or other ingredients to make a skillet ravioli lasagna.
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Frequently asked questions
Yes, you can cook ravioli in a pan. You can fry it in oil, or you can cook it in a sauce.
You can use fresh, refrigerated, or frozen ravioli. If using frozen, you don't need to thaw it first. If using refrigerated ravioli, reduce the cooking time.
You can garnish pan-fried ravioli with grated Parmesan or Pecorino cheese, fresh herbs, lemon zest, ricotta, or balsamic vinegar.
