Fried Ravioli

We had these as an appetizer at a restaurant and I don’t know that it is how ‘they’ made them, but they turned out wonderfully! ┬áThese are easily reheated if you want to make in advance of a party, but they do not freeze well.


1 package of egg roll wrapper skins
1 jar of spaghetti sauce
1/2 lb. ground Italian sausage (or other ground meat)
8 oz. bag of Italian cheese, grated (mozzarella or blends are fine)
4 cups cooking oil for deep frying
bowl of water
spices to taste

*The meat mixture can be omitted to be suitable for vegetarians/vegans

  • Brown ground meat and season to your taste. If using jarred spices, pour into your palm first and crush with your fingers before adding to meat.
  • Drain meat and add spaghetti sauce. It helps to have a very thick spaghetti sauce, I prefer Classico. If your jarred sauce is runny, strain it after adding to meat mixture.
  • Remove from heat and stir in half of cheese.
  • Using one wrapper, lay it out flat and place a large spoonful of meat mixture into the center. Dip your finger into the bowl of water and moisten a right angle of the wrapper. Fold the opposing right angle over and press lightly to seal. The finished result will be a triangle.
  • Set aside and repeat until all wrappers are used.
  • Heat cooking oil in fryer or deep pot. (I don’t use a thermometer to check temperature, I just toss in a bread crumb and watch for it to sizzle.)
  • When oil is ready, lower a stuffed wrapper into the oil. Let cook until a nice tan, use a fork to dunk it in so that the top cooks evenly with the bottom. When done, use a fork to remove and lay on a paper towel to absorb the excess oil. Sprinkle with cheese from your remaining cheese.
  • Rinse repeat.


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