Finger Foods: Fabio's Fried Ravioli

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When serving guests with picky palates, you can never go wrong with Fried Ravioli. Chef Fabio shares some easy tricks to make a cheesy treat perfect for kids of all ages.

Culinary tips:
--If you don't want to make Fabio's fresh pasta from scratch, fried ravioli are easy and delicious if you use fresh wonton wrappers!
--Just Right: Don't over-stuff your ravioli, or they will be soggy. Don't under-stuff, or they will be dry inside.
--Cookie cutters are a great tool for making ravioli with the kids!
--Set up your breading station ahead of time to make the process quick and easy.
--Use fine breadcrumbs for the best texture! Panko crumbs won't adhere as well, and the finer breadcrumbs help protect the pasta from the oil.
--Test the oil for the perfect temperature with a wooden spoon: if it bubbles around the spoon, the oil is ready!
--Don't use extra virgin olive oil for deep frying; the smoke point is too low and the flavor is too strong!
--Cook in small batches: not only will this give the ravioli room to move, it will also keep the oil from cooling down.
Fabio's Fried Ravioli
Recipe by Fabio Viviani
Yield: 6 servings

1 15 oz. container of ricotta cheese
1/2 cup grated Parmesan cheese
6 oz. shredded mozzarella cheese
1 egg
kosher salt and fresh ground pepper
1 batch Fabio's Fresh Pasta, rolled out into large sheets
4 oz. sliced pepperoni
2-3 cups flour for breading
6 eggs, beaten
4 cups seasoned fine bread crumbs
Oil for frying
3 cups Fabio's Marinara Sauce
¼ tsp. red pepper flakes

Thoroughly combine cheeses and one egg in a medium mixing bowl.
Add a pinch of salt and black pepper, stir, and set aside.
Lay out one pasta sheet, and top with heaping tablespoons of filling, being sure to space them about 1.5 inches apart.
Top each mound of filling with a slice of pepperoni.
Brush water onto the pasta around each mound, and top with a second sheet of pasta. Using a cupped hand, press the top sheet down around each cheesy mound.
Cut out the ravioli with a pastry cutter or cookie cutter, and then pinch the edges to seal each ravioli tightly.

In a deep sauté pan, heat olive oil over medium heat.
Prepare your breading placing flour, beaten eggs, and breadcrumbs into shallow dishes.
Bread each ravioli by dipping into the flour, then the egg, and finally the bread crumbs.
Fry the ravioli in small batches, until golden brown.
Remove to a paper towel to drain.
Serve with warm marinara for dipping sauce. Add red pepper flakes for a grown-up kick.


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Chicken Parmesan
Not-So-Sloppy Joes