Deep Fried Sweet Ravioli Treats Recipes

ITALIAN SPECIAL SWEET FRIED RAVIOLI COOKIES

Steps:

• Melt semisweet chocolate and unsweetened chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool. Heat the 2 cups shortening in a large, heavy skillet or deep fryer.
• In a small bowl, stir together the pureed garbanzo beans, sugar, and cinnamon. Stir in the dates and nuts. Blend with the cooled chocolate. Chill while you make the dough.
• In a medium bowl, beat the eggs until fluffy. Stir in the 1/4 cup melted shortening. Sift together the flour, sugar, and salt, and fold into the egg mixture. Add extra flour if necessary to make the dough easy to handle.
• On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch circles using a cookie cutter or a large drinking glass. Place 1 teaspoon of the chocolate filling mixture onto the center of each cookie, fold over into a half circle, and pinch to seal.
• Fry cookies in 1 1/2 inches of hot oil, turning once. Cookies should be light brown. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool. Sprinkle with confectioners' sugar before serving.

FRIED RAVIOLI

Steps:

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

DEEP FRIED SWEET RAVIOLI

Steps:

• In a large bowl, stir together 2 cups of the flour, sugar and salt. Cut in the shortening until the mixture resembles coarse meal. Make a well in the center and pour the eggs and white wine into it. Stir with a fork, gradually bringing the dry mixture into the center until a dough forms. Turn the dough out onto a lightly floured surface and knead in remaining flour until smooth. Cover and let rest for 5 minutes. In a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. On a lightly floured surface, roll out the dough to 1/8 inch thickness. Cut out 3 inch circles using a cookie cutter or a glass. Place 1 tablespoon of the ricotta cheese mixture in the center of each circle. Fold edges over into a half-moon shape an press to seal. Raviolis can be frozen at this point and saved for later. It seems to help keep the filling from oozing out while frying. In a large heavy skillet, heat oil, one inch deep, to 365 degrees F. Place the ravioli into the hot oil so that they are not crowded. Fry on both sides until golden. Drain on paper towels. If you like, dust with confectioners' sugar or drizzle with honey before serving.

CRISPY DEEP FRIED RAVIOLI + VIDEO

Steps:

• Heat oil in large deep skillet or a commercial deep fryer to 350°F.
• Combine Panko breadcrumbs, Parmesan cheese and Italian seasoning in a shallow dish and mix thoroughly.
• In a small bowl beat egg and water. Add Ravioli pasta to a shallow dish and pour egg over, tossing to coat.
• Dredge each ravioli in the breadcrumb mixture, pressing to adhere. Place on wire rack over baking sheet until all are coated.
• Check oil temperature, be sure it's 350°F and fry ravioli until golden brown and crispy. 2 minutes, turning for even cooking. Remove from hot oil and place on wire rack over baking sheet until slightly cooled.
• Serve with marinara sauce and a sprinkle of grated Parmesan cheese.

DEEP FRIED SWEET RAVIOLI TREATS

Steps:

• In large bowl, combine 2 cups of flour, sugar and salt.
• Cut in shortening until mixture resembles coarse meal.
• Make a well in center and pour eggs and wine into it.
• With fork, stir gradually bringing dry mixture into center until a dough forms.
• Turn dough out onto lightly floured surface and knead in the remaining flour until smooth.
• Cover and leave alone for 5 minutes.
• In small bowl, combine ricotta cheese, egg, sugar and vanilla extract until well blended.
• On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 3-inch circles with cookie cutter. Place 1 tablespoon of ricotta cheese mixture in center of each circle.
• Fold edges over into a half-moon shape and press, sealing.
• Ravioli should be frozen, to help keep filling from oozing out while frying.
• After frozen, in large heavy skillet, heat oil, one inch deep, to 365°.
• Place ravioli into hot oil so they are not crowded.
• Fry both sides until golden.
• Drain and dust with confectioners' sugar or drizzle with honey before serving.

FRIED RAVIOLI WITH CHOCOLATE

Steps:

• Mix the ricotta with the powdered sugar and salt, then stir in the chocolate-hazelnut spread.
• Place 6 wonton wrappers on the counter and place about 1 tablespoon of the chocolate-ricotta mixture in the center of each. Brush the beaten egg around the outside of the wrappers, then top with the remaining 6 wrappers, pressing out the air and ensuring the edges are sealed tightly.
• Heat 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil is 350 degrees F, add the ravioli and fry, flipping once halfway through, until they are golden and crisp on both sides, about 1 1/2 minutes.
• To serve, place the ravioli on a plate. Scatter over the strawberry slices and drizzle with the white chocolate. Top with the chopped hazelnuts.