Crispy Fried Ravioli With Spicy Tomato Dip – an easy and utterly moreish party snack!
This Crispy Fried Ravioli With Spicy Tomato Dip feature is sponsored by Giovanni Rana, a well-known maker of fresh filled pasta from Italy.
Party-style dinners are a favourite in our house. When I spend the day developing and photographing recipes, the kids know it means buffet tea — and they couldn’t be happier. I made a large batch of these crunchy ravioli bites and they disappeared within moments. Chris and I managed to snatch a few before they were gone!
Giovanni Rana’s filled fresh pasta range has been a lifesaver while my kitchen was being fitted. It’s quick and simple to prepare: boil the pasta for a few minutes and finish with a drizzle of olive oil and salad for an authentic Italian supper. I’ve also added it to soups and now tried coating the filled pasta in breadcrumbs and frying it for a warm appetizer.
We recently bought a fryer, so this was the perfect recipe to try. The ravioli take only a minute or two to fry until crisp and golden, revealing a soft, creamy filling inside. My favourite is the creamy mozzarella and smoked pancetta ravioli — it pairs beautifully with the spicy tomato dip.
I hope you enjoy this Crispy Fried Ravioli With Spicy Tomato Dip — it’s quick to make, packed with flavour and ideal for sharing.
More Italian Inspired Recipes
If you’re still hungry for ideas, here are some classic Italian dishes worth trying:
Lasagne
Spaghetti Bolognese
Tomato Risotto
Tuscan Chicken
Spaghetti and Meatballs
Easy Homemade Pasta
Chicken Parmesan
Chicken Alfredo Pasta Bake
And for something sweet, chewy Amaretti Cookies make a great finish.
Crispy Fried Ravioli With Spicy Tomato Dip Recipe:
Crispy Fried Ravioli With Spicy Tomato Dip
Ingredients
- 1 pack of Giovanni Rana Creamy Mozzarella and Smoked Pancetta Ravioli
- oil for deep frying
- 240 ml (1 cup) buttermilk
- 125 g (1 1/4 cups) fine breadcrumbs
- 1/4 tsp paprika
- 1/4 tsp garlic salt
Spicy Tomato Dip:
- 1 tsp vegetable oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and finely chopped
- 1 hot red chilli, chopped (remove seeds to reduce heat)
- 300 g tinned tomatoes (about 3/4 of a regular tin)
- 1 tbsp tomato puree/paste
- 1 tsp sugar
- pinch of salt and pepper
Instructions
- Heat the oil: Heat oil in a deep fryer or pour about 2 inches of oil into a heavy-based pan and heat to roughly 180°C / 350°F.
- Make the spicy tomato dip: Heat 1 tsp vegetable oil in a saucepan and add the chopped onion. Cook over medium heat for about 5 minutes until softened. Add the garlic and chopped chilli and cook for a further minute. Stir in the tinned tomatoes, tomato puree, sugar and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes, stirring occasionally. Blend the sauce with a hand blender until smooth.
- Prepare the coating: Pour the buttermilk into a bowl. In another bowl combine the breadcrumbs, paprika and garlic salt.
- Bread the ravioli: Dip each ravioli in the buttermilk, then dredge thoroughly in the breadcrumb mixture so they’re well coated.
- Fry: Carefully place the coated ravioli into the hot oil — I fry about eight at a time — and cook until golden brown, about 1–2 minutes. Remove and drain on kitchen paper.
- Serve: Arrange the fried ravioli on a plate and spoon the spicy tomato dip into a small bowl. Serve immediately while hot and crisp.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
