Pan-Seared Ravioli: Crispy, Quick, Delicious

Pan-searing fresh ravioli is a quick and easy way to make a delicious Italian appetiser. This cooking method is perfect for unexpected guests or as a snack for game day or the holidays. All you need is ravioli (fresh or frozen), oil, and a skillet—no eggs, breadcrumbs, or boiling required!

To pan-sear your ravioli, first, prepare your ravioli by dipping them in buttermilk and coating them in breadcrumbs. Then, heat oil in a large skillet over medium to medium-high heat. Place the ravioli in the skillet in a single layer and cook for 2-3 minutes on each side, or until they are golden brown. Drain the ravioli on a paper towel, garnish with shredded mozzarella and/or Parmesan cheese, and serve with your favourite dipping sauce, such as marinara or pesto.

How to prepare the ravioli for frying

The first step in preparing ravioli for frying is to make the pasta dough. This is done by creating a mound of flour on a wooden board and making a well in the centre. Crack eggs into the centre and whisk with a fork to combine the flour and egg. Once a thick paste is formed, use a dough scraper to incorporate more flour. Then, start pressing the mixture together with your hands to form the dough and knead for at least 10 minutes. Wrap the dough and set it aside to rest for 20-30 minutes.

While the dough is resting, prepare the filling. This could be a mixture of ricotta, mozzarella, and Parmesan cheese, or ricotta, mascarpone, basil, Parmesan, and egg. Season with salt and pepper to taste.

Once the dough has rested, unwrap it and cut it in half. Flatten each half with a rolling pin, then pass the sheets through a pasta machine, starting with the widest setting and moving to the thinnest. You may need to dust the sheets with flour to prevent sticking.

Now it's time to assemble the ravioli. Cut the sheets into strips and lay them next to each other. Wet the edges of the strips and pipe the filling in a line down the centre of one strip, leaving space between each portion of filling. Place the other strip on top and gently press on the dough around the filling to eliminate air bubbles. Lightly moisten the dough and press it closed. Cut out each ravioli with a ravioli cutter or a glass.

If you're using frozen ravioli, you can skip the dough-making process and go straight to frying. However, if the ravioli is frozen together, you'll need to run it under cold water to separate them, then pat them dry before frying.

How to heat the oil

Heating the oil is a crucial step in pan-searing fresh ravioli. Here is a detailed guide on how to do it:

Firstly, the amount of oil you use depends on the size of your skillet and the number of ravioli you plan to cook. As a general rule, ensure the bottom of your skillet is lightly coated with oil, approximately 1/4 inch deep. This ensures that your ravioli are pan-seared, not deep-fried.

Next, heat the oil in a large skillet over medium to medium-high heat. Use your judgement here; if the oil is too hot and the ravioli are cooking too quickly, reduce the heat. Every stovetop is different, so it is advisable to start with the heat on medium and increase it if necessary.

Once your oil is hot, you are ready to start cooking your ravioli. Place the ravioli in a single layer in the skillet, with the puffy side down first. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. If the tops of the ravioli are not golden brown after this time, flip them again and continue cooking until they reach the desired colour.

If you notice the ravioli starting to pop open and split, flip them over and repeat as needed. This will help prevent the ravioli from splitting and ensure a crispy exterior and warm, cheesy interior.

Finally, use a spatula to remove the cooked ravioli from the hot oil and place them on a paper towel to drain off any excess oil.

Your pan-seared ravioli are now ready to be served and enjoyed!

How to fry the ravioli

How to Fry Ravioli

Frying ravioli is a fun and easy way to cook this Italian dish. It is also a great recipe to make with kids and the entire family. You can use store-bought, frozen, or homemade ravioli. While cheese ravioli is the most recommended type, you can also use ravioli with meat or other fillings.

Ingredients and Tools

To fry ravioli, you will need the following ingredients and tools:

• Fresh ravioli (cheese ravioli is recommended)
• Oil (canola, vegetable, or extra virgin olive oil)
• Toppings and spices (optional): shredded mozzarella, Parmesan cheese, diced red peppers or tomatoes, parsley, Himalayan sea salt, black pepper, oregano
• Buttermilk and breadcrumbs (optional)
• Slotted spoon
• Deep frying pan
• Candy or cooking thermometer
• Paper towels
• Baking sheet
• Parchment paper

Frying Instructions

• If using frozen ravioli, place it in a colander and run cold water over it until it is no longer frozen (about two minutes). Pat the ravioli dry with a paper towel.
• Prepare a baking sheet lined with parchment paper and set it aside.
• (Optional) Prepare the breading station: place the buttermilk and breadcrumbs in small separate bowls. Combine the spices with the breadcrumbs and whisk.
• Take each ravioli and dip it in the buttermilk, then coat it in the breadcrumb mixture. Repeat until all the ravioli are covered.
• In a deep frying pan, heat the oil to 350 degrees Fahrenheit. Use a thermometer to check the temperature.
• Place 5 breaded ravioli in a slotted spoon and gently place them in the oil. Fry for 2-3 minutes on each side, or until they begin to puff up and turn golden brown.
• Once the ravioli are puffed up and brown, remove them from the oil and place them on a paper towel-lined plate to drain the excess oil.
• Place the fried ravioli on a parchment-lined baking sheet and let them cool for two minutes.
• Top with fresh Parmesan cheese and enjoy!

Serving Suggestions

Fried ravioli goes well with a heaping of marinara or ranch sauce for dipping. You can also serve it with a Blueberry and Peach Vodka Spritzer or Smoked Pimento Cheese for a perfect appetizer feast.

How to serve the fried ravioli

Once you've pan-fried your ravioli, it's time to serve them. Here are some tips on how to do that:

Serving Suggestions:

• Fried ravioli can be served as a fun and unique appetizer, perfect for parties or game days. They can be served as a snack or even as a fun family dinner.
• For a complete meal, serve fried ravioli with a side of roasted vegetables or a big salad.
• If you're serving fried ravioli as an appetizer, consider making a variety of dipping sauces, such as marinara, alfredo, or pesto.
• To keep fried ravioli warm before serving, preheat your oven to 275°F and place the cooked ravioli on a baking sheet.

Plating and Garnishes:

• When plating, consider using arugula or rosemary as a bed for the ravioli. This adds colour and freshness to the dish.
• Garnish fried ravioli with shredded mozzarella and/or Parmesan cheese, diced red peppers or tomatoes, and fresh Italian parsley.
• For an extra touch of flavour and colour, sprinkle the ravioli with chopped fresh parsley before serving.

Reheating and Storage:

• If you have leftover fried ravioli, store them in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, place the ravioli on a baking sheet in a single layer and bake in the oven at 375°F for 10-15 minutes, or at 275°F for 10-12 minutes. Avoid microwaving, as this can make the ravioli soggy.

How to store fried ravioli

Storing fried ravioli is similar to storing fresh ravioli, but there are a few key differences. Fried ravioli can be stored in the refrigerator for up to 3 days, but it is not recommended to store it in the freezer. Here is a detailed guide on how to store fried ravioli to ensure optimal freshness and taste:

• Room Temperature Storage: Fried ravioli can be left out at room temperature for up to 2 hours. However, it is not recommended to keep it out for longer, as bacteria may start to build up.
• Refrigeration: Fried ravioli can be stored in the refrigerator, but it is essential to note that this will affect the texture and taste. Place the fried ravioli on a parchment-lined sheet pan or plate, ensuring they are not stacked or crowded. Cover the container tightly with plastic wrap or aluminium foil and store in the refrigerator for up to 3 days.
• Freezing: It is not recommended to freeze fried ravioli as it can become mushy when thawed. However, if you wish to freeze it, place the fried ravioli on a baking sheet and put it in the freezer for about 30 minutes. Then, transfer the frozen ravioli to a freezer-safe sealable plastic bag or container. Label and date the package, and store it in the freezer for up to 3 months.
• Reheating: Fried ravioli can be reheated in an air fryer or oven at 350°F for about 10-15 minutes until warmed through. You can also place them in the microwave for 1-2 minutes.

Storing Fresh Ravioli

Now, let's discuss the best methods for storing fresh ravioli to ensure optimal taste and texture:

• Room Temperature: Fresh ravioli can be stored at room temperature for up to 1 hour. Arrange the ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap and store at a moderate room temperature.
• Refrigeration: It is not recommended to store fresh ravioli in the refrigerator for more than 4 hours, as the pasta can become soggy and discoloured. If you must refrigerate, place the ravioli on a parchment-lined sheet pan, ensuring they are not touching. Cover tightly and chill for up to 4 hours.
• Freezing: Freezing is the best method for storing fresh ravioli for extended periods. To freeze, blanch the ravioli in salted boiling water for about 1 minute, or until they float to the top. Drain and place them on a cooling rack, ensuring they don't touch each other. Let them air dry until they feel rubbery and resemble the texture of store-bought ravioli. Transfer the dried ravioli to a lined baking tray dusted with semolina flour and place them in the freezer for 15-20 minutes. Finally, transfer the ravioli to a freezer bag or container and store them in the freezer for up to 1 month.

Frequently asked questions