Monday 22 July 2013

Toasted Ravioli

Ever heard of toasted Ravioli? Imagine biting into hot crispy pasta filled with minced meat and melting mozarella cheese, rolled in bread crumbs, deep fried and then have it dipped in marinara sauce!! Sounds unfamiliar, doesn't it? I too had never thought of ravioli in this form. But believe me this is the yummiest pasta can ever get!!
Toasted ravioli is an appetizer which was created and popularized in St. Louis, Missouri. Generally, some type of meat or cheese is wrapped in a square ravioli, breaded and deep-fried until the pasta shell becomes crispy and golden brown. Of course you can bend the rules, like I did and made a round ravioli shape as I found it easier, and the choices for the filling can be varied according to your choice. These breaded pasta pockets make a delicious hot finger food that can be snacked on at any time of the day.

For the Ravioli
11/2  plain flour
2  large eggs
1-2 tbsp water
1 egg beaten slightly
a pinch of salt
For the filling
300 gms minced meat (keema)
Salt and pepper to taste
1 tbsp dried rosemary
2 onions, finely chopped
1 tsp garlic, finely chopped
2 tbsp tomato puree
50 gms Mozzarella cheese, grated 
To Serve
1 cup flour, seasoned with salt and pepper
 1 egg beaten
 Vegetable oil for frying
To prepare the Mince meat filling:
Thoroughly wash the mince meat and put in a pressure cooker with 1 ½   cups of water.
Add ½ tsp salt and pressure cook on high for 5 minutes. 
Then lower the gas, and simmer further for 10-12 minutes.
Remove from heat and keep aside till the pressure is released.
In a pan, heat oil and fry the onions till lightly browned. 
Add in the chopped garlic and cook for a further minute.
Add the tomato puree and the dried rosemary and boil the minced meat till the water dries up. 
Check for seasoning.
Cook for 5-7 minutes more till the meat is nicely browned.
Add the grated cheese to the meat mixture and mix thoroughly.
Keep the filling aside.
  To make the Ravioli
In a food processor, combine and process flour, eggs and salt till well mixed. If needed, add 1-2 tbsp water until mixture forms a dough.
Remove dough and shape into a ball. 
On a lightly floured surface, knead dough about 1 minute or until smooth. 
Wrap dough in plastic wrap and let stand for 30 minutes.
Divide the dough into four portions. 
On a lightly floured surface, roll into small discs or just roll out into a big sheet, then with the help of a cutter cut round shapes.
Brush the discs lightly with beaten egg. This will help form a seal.
Fill the ravioli by dropping the mince meat in the center.
Cover the ravioli filling with another round disc. 
Press down firmly on the top to seal the edges around the filling.
Repeat with the remaining dough and filling.
Now roll the ravioli in the flour and shake off any excess.
Then dip the floured ravioli in the beaten egg, making sure it is completely covered in the egg.
Once again dip the ravioli in the flour
Heat oil in a pan. 
Fry the ravioli in batches turning until golden brown and crispy.
Using a slotted spoon, transfer the ravioli to paper towels to drain. 
Sprinkle with extra cheese. 
Serve hot with marinara sauce


  1. Wow Lovely recipe Mukta !! Its looking delicious.Very apt for the weather.Really want to try it, Just tell me can we use chicken mince instead as kids r more fond of it ??

  2. Sure why not Seema, you can go ahead and experiment with a variety of fillings.

  3. Looks yummy.....I always just make it the traditional way in a sauce but this would be a really good cocktail snack too