fried ravioli

Risotto Stuffed Fried Ravioli

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As followers know, we had mushroom risotto left over from dinner and had decided to make up a batch of risotto stuffed ravioli. Why not? Cold risotto has the right consistency for a filling, and, although we’d never had it before, we thought it might be good. And, since we were trying something new, we went all the way. We did up whole wheat pasta for the ravioli, and we decided to go with fried ravioli instead of the more traditional boiled & sauced pasta dishes.

So, with all the ingredients at hand (pasta dough and leftovers), we made raviolis for frying. What a great way to use leftovers!

Serves 2 as a main, 4 as an appetizer (about 24 raviolis)

Risotto Stuffed Fried Ravioli

Risotto Stuffed Fried Ravioli

Ingredients

  • 1 batch pasta dough, whole wheat, basic, or egg-less
  • 1 cup cold risotto

Abbreviated Instructions

Using your pasta machine, if you have one, or a rolling pin, otherwise, roll out the pasta to about 1/16 inch thick.

Using a teaspoon, scoop out rounded teaspoons of your filling and place on the pasta sheet about 1 inch apart.

Fold the sheet so that the filling is covered, and press down between the filling scoops.

Using a pasta cutter, or a knife, cut the pasta between pieces of filling. Separate each ravioli, and crimp the edges with a fork. Set on a clean towel.

Heat about 1/4 inch of oil in a heavy bottomed skillet over medium heat. When hot, place ravioli in the pan, leaving room to stir them about. Fry on one side for about 3 minutes, or until browned and crispy. Turn over and fry 3 minutes on the other side. Repeat with remaining ravioli.

http://scratchinit.halversen.com/2013/04/risotto-stuffed-fried-ravioli/

Ingredients:

  • 1 batch pasta dough, whole wheat, basic, or egg-less
  • 1 cup cold risotto

Ingredient discussion:

While we used leftover risotto, you could use almost any type of leftover with the right consistency: finely chopped roasted fennel, leftover spanakopita, leftover curry — curried peas and potatoes would be wonderful, so be creative. It’s only one dish; how bad could it be?

Procedure:

rolled out pasta dough
We were using the pasta dough to make ravioli, so we rolled out long sheets.

Roll out pasta. Using your pasta machine, if you have one, or a rolling pin, otherwise, roll out the pasta to desired thickness. We went with sheets about 1/16-inch thick.

 

Making ravioli
Spoon the filling in nice little mounds; each will be in a ravioli pocket.

Spoon out filling. Using a teaspoon, scoop out rounded teaspoons of your filling and place on the pasta sheet about 1 inch apart.

Fold. Fold the sheet so that the filling is covered, and press down between the filling scoops.

ravioli
Risotto-stuffed ravioli ready for the skillet.

Cut. Using a pasta cutter, or a knife, cut the pasta between pieces of filling. Separate each ravioli, and crimp the edges with a fork. Set on a clean towel.

frying ravioli
Fry about 3 minutes on a side, or until browned and crispy.

Fry. Heat about 1/4 inch of oil in a heavy bottomed skillet over medium heat. When hot, place ravioli in the pan, leaving room to stir them about. Fry on one side for about 3 minutes, or until browned and crispy. Turn over and fry 3 minutes on the other side. Repeat with remaining ravioli.

fried ravioli
Fried ravioli made with whole wheat pasta.

Serve. Serve immediately while still crispy. Or place on a baking sheet and keep hot in a 200°F oven and serve as soon as possible.

These were really good; they didn’t soak up a huge amount of oil, so they tasted light, but crispy. The filling got plenty hot in the short time it takes for these to cook. We did find them slightly dry; they would have been even better with a marinara dipping sauce. But, this is definitely a four star way of using leftovers.

Worth the trouble?

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