An uncommon (in my experience) way to prepare ravioli, especially as a snack rather than a meal, is to fry it. A dozen or so small (fresh or frozen) ravioli plunged into a deep fryer for about three minutes at 360 degrees Fahrenheit (455 K) makes a delicious if not particularly healthful between-meal nosh.

If done right, it should be not too dry on the inside and crunchy and golden brown on the outside. Take care not to burn the dough.

I should point out, however, that I've only ever tried it with cheese ravioli, such as is described by exceptinsects, in her write-up in ravioli, as the original Ligurian recipe. With meat it may well be different.

I'd seen this somewhere, but after I first tried making it a couple of years ago (in a pan rather than a deep fryer), my then-girlfriend thought it was icky. I didn't even make her eat it, I just told her what I had done. The woman I'm seeing now thinks it's a great idea.

Thanks, Wiccanpiper and izubachi!

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