Let’s get playful with the next appetizer you serve. Let it be made of homemade ravioli sheets (it really is easier than you think) and stuff it with finely diced ham and cheese. Then because that might be a wee bit dry, let’s make a super simple tomato sauce infused with garlic oil for a simple dipping sauce, if we can call it that. Why should you try this fried ham and cheese ravioli recipe?
Well, it’s super simple to make. And If you intend to use the recipe for hosting a little crowd over, then you can make the sheets and stuffing in advance then fry the ravioli on the day. What’s more, if you have little ones in the house who are itching to help out in the kitchen, you could have them roll the stuffing in their hands and pass them to you to finish.
But here’s another plus to the fried ham and cheese ravioli, once you successfully make this recipe. You can move on to replicate it using other stuffing.
How to make fried ham and cheese ravioli
Make the ravioli sheet
Pour the flour onto the counter and make a well in the middle, crack the eggs into the well then pour in the oil and sprinkle of salt. Whisk the eggs and slowly incorporate the eggs into the flour
Knead for about 5 minutes or until the pasta dough is soft. Wrap in cling film and leave it to rest for 30 minutes.
In the meantime; prepare the stuffing by finely chopping the ham and mozzarella, then stir both to the Parmigiano/Parmesan, a pinch of salt, and black pepper (optionally).
After 30 minutes, portion the pasta dough into 4 pieces. Working on one quarter at a time, with the rest wrapped in cling film. Lightly flour your working surface and use a rolling pin to flatten out the dough to the thinnest you can get it.
Then fold the dough (see video) and cut the ravioli sheet into bite-size pieces. If you have a ravioli shaping tool then you can use that as well.
Use a teaspoon to scoop and fill one side of the ‘sheet’ then lightly brush some whisked egg to the opposite side of the sheet.
Now cover the ‘sheet’ that has been filled with the one brushed with egg and pinch the edges. Then use a fork to press on the edges, dip them in the egg and bread them.
Fry the ravioli at high heat for 2 minutes then let the excess oil drain on a kitchen towel.
Make the tomato dipping sauce
Heat some oil on a frying pan, toss in some garlic to infuse the oil for a few seconds before pouring in the passata. Reduce the heat to low and let that thicken for about 5-8 minutes
Add salt and pepper to taste
Let it cool before serving with the fried ravioli
And that’s it! If you can make this, you can alternate the stuffing to use other delicious ingredients of your choosing.
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Fried ham and cheese ravioli
(+10 rating, 2 votes)
Loading...Delicious, slightly crispy fried ravioli stuffed with ham and cheese.
Ingredients
- RAVIOLI SHEET
- 300g plain flour
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- FILLING
- 250g Fresh mozzarella
- 170g thinly sliced cooked ham
- 60g Parmigiano Reggiano (Parmesan)
- Salt & pepper to taste
Instructions
Make the ravioli sheet
Pour the flour onto the counter and make a well in the middle, crack the eggs into the well then pour in the oil and sprinkle of salt. Whisk the eggs and slowly incorporate the eggs into the flour
Knead for about 5 minutes or until the pasta dough is soft. Wrap in cling film and leave it to rest for 30 minutes.
In the meantime; prepare the stuffing by finely chopping the ham and mozzarella, then stir both to the Parmigiano/Parmesan, a pinch of salt, and black pepper (optionally).
Combine
After 30 minutes, portion the pasta dough into 4 pieces. Working on one quarter at a time, make sure to wrap the rest in cling film. Lightly flour your working surface and use a rolling pin to flatten out the dough to the thinnest you can get it.
Then fold the dough (see video) and cut the ravioli sheet into bite-size pieces.
Use a teaspoon to scoop and fill one side of the 'sheet' then lightly brush some whisked egg to the opposite side of the sheet.
Now cover the 'sheet' that has been filled with the one brushed with egg and pinch the edges. Then use a fork to press on the edges, dip them in the egg and bread them.
Fry the ravioli on high heat for 2 minutes then let the excess oil drain on a kitchen towel.
Make the tomato sauce
Heat some oil on a frying pan, toss in some garlic to infuse the oil for a few seconds before pouring in the passata. Reduce the heat to low and let that thicken for about 5-8 minutes
Add salt and pepper to taste
Let it cool before serving with the fried ravioli
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