Deep-Fried Ravioli On a Stick
At the very tip top of my food blogger inspirations list is a man whose blog I have admired since the first time I ever hit “publish” on Just a Taste. And that’s why the second his cookbook hit stores, I sprinted to my nearest Barnes & Noble and picked up a copy.
Matt Armendariz, you are one talented dude.
Matt’s book, On a Stick!, is one of the most beautiful and thoughtfully laid out books I’ve ever read. Page after page is filled with vibrant and flawless-looking food styled by his crazy skilled partner Adam Pearson. The recipes are simple but inspiring, creative but approachable. I knew I had to share one of my favorites, and so I fried up a batch of his skewered ravioli. And just for fun, I threw in a batch of tortellini, too. Party-perfect indeed.
Deep-Fried Ravioli On a Stick
Yield: 4 servings
Prep Time: 15 min
Cook Time: 10 min
Ingredients:
1 quart vegetable oil
1 cup all-purpose flour
2 eggs, beaten
1 cup plain bread crumbs
½ cup grated Parmesan cheese, divided
2 Tablespoons dried oregano
2 Tablespoons dried basil
1 Tablespoon dried thyme
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
12 store-bought ravioli (or 20 tortellini)Directions:
Preheat vegetable oil in a large, heavy pot over medium-high heat.
Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper.
In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer.
Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.
Recipe re-printed from On a Stick! with permission from Matt Armendariz.
ShopCookMake — June 6, 2011 @ 4:18 pm
What a great idea as a party appetizer. I bet no one I know has ever seen these!
Kelly replied: — June 6th, 2011 @ 4:20 pm
Thanks so much for your comment! The ravioli are straight from the talented Matt Armendariz’s new cookbook, On a Stick!, but the tortellini were my own creation. Enjoy!
kamran siddiqi — June 6, 2011 @ 10:55 pm
I couldn’t agree more, his books is extraordinary! And those ravioli? A genius move! I’m compelled to get in the kitchen to make homemade ravioli and then deep fry ‘em this way. Oh, how sinful fried food is.
Tracy — June 7, 2011 @ 2:46 am
I’ve made fried ravioli before, but these on a stick are so cute and party-friendly! [4 to 55 minutes seems a bit imprecise, though... : ) ] Nicely done, to you and to Matt!
Kelly replied: — June 7th, 2011 @ 12:31 pm
Thank you, Tracy! Yes 55 minutes might be a *bit” long
Just a Taste » Roasted Asparagus with Parmesan — June 13, 2011 @ 3:16 am
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Jeff — June 17, 2011 @ 11:22 pm
Brilliant! I want them right now! Your photos have caused me to have almost an immediate stomach rumbling. I’m already wondering if I have all the right ingredients to make this tonight…. Great recipe!
Kelly replied: — June 17th, 2011 @ 11:39 pm
Thanks so much for your comment, Jeff! This was one of the easiest recipes, and you could even sub in Italian breadcrumbs and skip all the spices. Enjoy!
JulieD — June 20, 2011 @ 9:32 pm
I just bought Matt’s book recently and there is so much I want to try from it! I love your photography too.
Naoko — August 24, 2011 @ 8:15 am
This looks so delicious.
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Ali — November 6, 2011 @ 10:11 pm
Wow! This is the first time I have seen toasted ravioli outside of St. Louis, MO. They are a local favorite here! Cool!
Jessica — November 7, 2011 @ 9:49 pm
Could I use frozen ravioli? I have a bag of it in the freezer and dont know what to do with it. Thanks!!
Kelly replied: — November 7th, 2011 @ 9:56 pm
Thanks for stopping by, Jessica! I have not made this ravioli with the frozen variety, so I cannot accurately say if it would work. But I can take an educated guess! It would be, of course, harder to skewer the frozen variety, so I would blanch the ravioli first in boiling water to soften them and then continue on with the recipe above. Please do let me know how this works out!
Brittany — December 12, 2011 @ 9:35 pm
A little fooducation: http://en.wikipedia.org/wiki/Toasted_ravioli
We love it here in STL!
Kelly replied: — December 12th, 2011 @ 9:41 pm
Love this! Thanks so much for the fooducation
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Erin — January 17, 2012 @ 11:27 pm
Just made these tonight, they smell incredible as they fry up and they taste even better! Plus they look beautiful, can’t wait to serve them to company! Thanks for the great recipe!
Kevin (Closet Cooking) — February 3, 2012 @ 11:59 am
This is a great idea and they look so good!
Kelly replied: — February 3rd, 2012 @ 12:17 pm
Thanks so much, Kevin! So happy to have found your blog
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marla — July 30, 2012 @ 2:02 pm
These ravioli are sooooo FUN!!
Chris — September 6, 2012 @ 7:42 pm
I love these! It’s real nice with a antipasta salad. I have always made them while frozen. Egg wash then Italian bread crumbs in a bag, shake em and fry them. Each batch fresh out of the oil gets generous shake of Parmesan. Oh yum!
Lori — October 15, 2012 @ 6:43 pm
I am so glad that we have these “toasted ravs” available to us at all times at our local grocery store! A St. Lou tradition.
Helen @ Blue Eyed Beauty Blog — December 15, 2012 @ 3:28 am
Wow this recipe sounds awesome! My mom loves these and because of her eating them since I was little I now love them too!!
Visiting via Pinterest!
Helen
Blue Eyed Beauty Blog
Exercise Encouragement Group Blog
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Diane — February 8, 2013 @ 11:48 pm
Can I make ahead of time and reheat. How would I reheat?
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