Cookin’ Greens Deep Fried Spinach Ravioli

These little bites make for a great appetizer or side dish and are such at hit at gatherings! The ingredients are fool proof- spinach and cheese filling sealed in a crunchy deep fried dough… fit for a dragon! 

Cookin' Greens Deep Fried Spinach Ravioli
Serves 4
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Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Calories/Serving
30
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Ingredients
  1. 1 cup (100g) Cookin' Greens Chopped Spinach
  2. 1/2 cup (125ml) finely minced yellow onion
  3. 1 clove garlic, 1 tsp, (5ml), minced
  4. 1 tbsp (15ml) olive oil
  5. 1 cup (250ml) ricotta cheese
  6. 1/4 cup (60ml) parmesan cheese (grated) + more for cooked ravioli
  7. Dough Options: Store-bought or homemade Cookin’ Greens Spinach pasta/ravioli dough (link to dough recipe on blog)
Ravioli Filling
  1. In pan on medium heat, add olive oil and onions. Add garlic once onions begin turning translucent. After one minute, add Cookin' Greens Spinach. Saute until spinach is cooked.
  2. Remove to food processor, adding ricotta and parmesan cheese, processing until combined and you achieve a consistent mixture.
Ravioli Assembly
  1. (Store-bought pasta can also be used in this assembly)
  2. To assemble ravioli, use a pasta maker, rolling out spinach pasta dough until you achieve the thinnest setting. Flour your work surface to avoid pasta sticking to it.
  3. Once you have a large sheet of pasta dough, place half tablespoon of filling in center of dough, leaving two inches between each spoonful of filling.
  4. Brush pasta dough with egg wash.
  5. Fold pasta dough overfilling, pressing down around the filling with your fingers, ensuring there are no air bubbles. Continue moving down the sheet of pasta, folding the dough in half and pressing down around the filling.
  6. Once all pasta has been formed around each spoonful of filling, use the mouth of a cup, placing around each ravioli, pressing down, rotating to separate from sheet of dough. Repeat until finished.
  7. With a fork, press down on the edge of each ravioli to help seal pasta and create decorative edge.
  8. Place on parchment paper, and place in freezer if not cooking immediately.
To deep fry
  1. In a pot, heat oil (enough to cover ravioli) to 325F and fry ravioli until golden brown.
  2. Remove to paper towel, brush with butter, sprinkle with parmesan, and serve with spicy tomato sauce.
To boil
  1. To cook pasta, bring a large pot of salted water to a boil. Add pasta and cook for 2-3 minutes.
  2. Once pasta floats to the top it is done.
  3. Drain pasta and top with olive oil, pasta sauce or just parmesan cheese.
Dietitian Notes :
  1. Gluten Free : Use gluten free dough
  2. Low Calorie : Boil your ravioli instead
  3. Vegetarian
Adapted from By BS In the Kitchen for Kevin O’Leary
Cookin' Greens http://cookingreens.com/
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