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Prep 20 minutes
Total 1 hour

Deep fried Ravioli with spicy tomato sauce

This is a great starter for dinner parties or addition to an Antipasto platter/grazing board. It looks super impressive but takes no time at all to make and it can all be prepped in advance.

Serves starter
US|Metric
ingredients
  • 250 g pack of your favourite Ravioli
  • 3 eggs
  • 400 g panko breadcrumbs
  • 6 tbsps plain flour
  • 1 litre Frying oil sunflower/vegetable

Spicy tomato sauce

  • 1 finely chopped white onion
  • 3 finely chopped garlic cloves
  • 2 finely chopped red chilli
  • 1 tsp sugar
  • 4 tbsps olive oil
  • 1 Jar good quality Passata (700g)
  • salt & pepper
  • Basil for garnish
  • 2 tbsps Parmesan
  • 1 tsp oregano

Deep fried Ravioli with spicy tomato sauce

This is a great starter for dinner parties or addition to an Antipasto platter/grazing board. It looks super impressive but takes no time at all to make and it can all be prepped in advance.

  1. Begin with the sauce, heat the olive oil in a pan on a medium heat. Add onion, garlic, chilli and fry for a few minutes until soft and translucent. Add a pinch of salt to help draw out moisture.
  2. Add your Passata to the pan, add a cup of water, sugar, oregano and some fresh black pepper to the pan and reduce the heat and cook for 20-30 minutes. Stir often to avoid the sauce sticking to the pan
  3. Now prepare the Ravioli. Bring a pan of water to the boil and blanch your Ravioli for 2 minutes in the boiling water. Remove from the water and allow to cool.
  4. Prepare 3 separate bowls with seasoned flour, whisked eggs and panic breadcrumbs.
  5. Start to coat the ravioli in the flour then egg then breadcrumbs.
  6. Once the sauce is ready, check for seasoning and allow to cool for 5-10 minutes then blend with a stick blender
  7. Now to fry the Ravioli, heat your frying oil in a pan on medium high heat until it reaches 180 degrees. If you haven't got a thermometer you can check by dropping a breadcrumb in the oil, your looking for it to begin frying and turn golden within 10 seconds but not burn.
  8. Once the oil is hot gently place the ravioli into the oil, avoid over crowding the pan as this will reduce the temperature.
  9. Fry for 3-5 minutes until evenly golden.
  10. Remove from the oil onto kitchen roll to drain excess oil.
  11. Divide your sauce onto serving plates and place the Ravioli on top and finish with freshly grated parmesan & torn basil leaves.