How to Make Fried Ravioli
Fried Ravioli is a traditional dessert recipe made at Christmas time by my Nonna. Moreover, shaped like savoury ravioli, these sweet morsels of goodness are crispy on the outside and oozing with grape jam on the inside. Additionally, alternate fillings such as other fruit jams, ricotta and cinnamon, or even Nutella can be enjoyed with these crispy ravioli as a delicious treat.
These sweet fried ravioli are originally from the region of Abruzzo and are known as “Caggiunitt”
Watch the Caggiunitt video recipe:
How to Make FRIED RAVIOLI Like an Italian
Vincenzo’s Top Tips To Make Fried Ravioli
Keep it away from each other
Firstly, before starting, prepare a couple of trays with plain flour to prevent the crispy ravioli from sticking to each other on the trays before cooking.
Fry in small batches
Frying too many ravioli at once can cause the oil temperature to drop and result in soggy ravioli.
Drain excess oil
Lastly, after frying, use a slotted spoon to remove the ravioli from the oil and place them on a paper towel-lined plate to drain any excess oil.
Fried Ravioli
Print Recipe
Equipment
- Pasta machine
- Chopping-board or breakfast bench to knead the dough
- Large bowl
- Medium size saucepan
- fork
- Ravioli cutter
- Biscuit trays
Ingredients
- 500 grams Plain flour
- 1 Egg yolk
- ½ glass Sunflower oil
- 1-1 ½ glasses White wine
- Pinch Sugar
- Pinch Salt
- FOR THE FILLING
- Grape jam, or an alternate filling of your choice!
- Crushed toasted almonds
- Grated Chocolate
Instructions
- MIX THE FILLING:
- In a bowl add the grape jam, crushed toasted almonds, grated chocolate and mix very very well.
- Pour 500g plain flour on to a board or breakfast bench.
- Make a well in the centre using your hands.
- Pour an egg yolk (only) into the well and mix using a fork.
- Add ½ glass of sunflower oil.
- Sprinkle in a pinch of sugar and then a pinch of salt, and mix well.
- Add up to 1 glass of white wine and begin to combine all of the ingredients using your hands.
- Slowly but surely knead the dough for at least 6-8 minutes or until it forms into a ball and has a soft, smooth consistency.
- If you are finding the dough dry and hard, add some more white wine.
- Once the ball of dough has formed, pat it down and leave it to rest underneath a large bowl so that no air gets inside.
- Clean up your board and add some plain flour on top so to help you work your dough into the shape you need.
- Remove the large bowl from covering the dough and cut a small piece from the end of the dough for the fried ravioli.
- Preparing your pasta machine on a thicker setting, run the dough through it between 3-4 times. Then gradually work your way down the settings, as the dough becomes thinner, until you have a long strip of dough and it is thin (but not too thin!) and smooth.
- Using a spoon, divide small portions of grape jam into the bottom half of the strip of dough, separating each one by a few centimeters.
- Carefully fold the dough over the top, covering the filling and creating what looks like an extra-large calzone!
- Using the ravioli cutter, cut small portions and put them in a tray to the side.
- Cut another slice of dough and repeat steps 12-15 until all your dough (or your jam!) is gone!
- Heat up the sunflower (or vegetable) oil in a medium size saucepan. Once it is warm enough, carefully put 5-7 ravioli inside and fry them.
- Make sure you turn over each ravioli gently so they cook right through and be careful not to overcook them!
- Once each fried ravioli is ready, place it onto a tray lined with paper towels so the excess oil can be absorbed.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve Fried Ravioli
To serve the fried ravioli. You can add some extra touches to the presentation. Consider using a brightly coloured plate to make the golden brown colour of the ravioli stand out. Furthermore, you can also add some garnishes such as a sprig of fresh herbs or a few berries on the side to add a pop of colour and freshness.
Lastly, after arranging the crispy ravioli on the plate. Sprinkle a generous amount of icing sugar over the top for a touch of sweetness and a beautiful, snowy effect. You can serve these delicious snacks immediately for a warm, crispy treat or leave them to cool and serve later as a crunchy.
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