Fried Ravioli

Rachel Goldman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 8
  • Contains:

A delicious and unique fried fleishig starter. Yield: approximately 40 ravioli

Ingredients (13)

Main ingredients

Recommended Equipment

Start Cooking

Prepare the Filling

  1. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly caramelized.

  2. Add meat, salt, pepper, and garlic, and sauté until meat is browned and fully cooked. Remove from heat and let cool.

  3. Stir in parve cream cheese and egg and mix to combine.

Assemble

  1. Place a teaspoon of the meat mixture on top of one of the pieces of wonton dough. Place another piece of dough on top and press with your ravioli cutter. Repeat with remaining dough and meat.

Note:

If you do not have a ravioli cutter, you can cut them down to the size you prefer and use a fork to crimp the edges closed.

Fry

  1. Heat frying oil in a Dutch oven or pot (check to see if oil is ready by sticking a cube of bread in the oil; it should fry up quickly).

  2. Fry in batches of four ravioli each, making sure not to overcrowd the pot. Serve hot with your favorite tomato sauce.

Note:

All fried foods are best served fresh. You can prepare the raviolis in advance, freeze them, and fry before serving.

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