Crispy Fried Cheese Ravioli
Ingredients
Directions
Heat the oil
Pour the oil into the pot and place the pot on the stove.
Wait until the oil boils.
Fry and drain
Add the ravioli to the pot, being careful as the pot is very hot.
Wait for a few minutes.
Get a spaghetti strainer and pour the contents into it.
Let the ravioli cool and enjoy.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Ravioli | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cheese ravioli
- The pasta shell crisps in the hot oil while the cheese filling softens inside.
- Vegetable oil
- Carries heat to the pasta quickly, crisping the outside so the ravioli browns.
The step that matters
Adding the ravioli to the hot oil. Any moisture on the pasta turns to steam the instant it hits the hot oil, causing violent spattering. Adding the ravioli gently, with the oil fully boiling, lowers the chance of burns and uneven frying.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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