I love pasta, and pasta stuffed with cheese is even better. This recipe takes all that a glorious giant step further, coating the ravioli in delicious breadcrumbs and deep frying them to crispy golden perfection, and pairing them with this scrumptious spicy tomato dip!
These fried ravioli bites are the ultimate party food, crunchy on the outside with a lip-smacking creamy center. To make everything in this recipe only takes about fifteen minutes of prep and another fifteen minutes cooking. Trust me, it is well worth it!
- 1 pack of your favorite type of tortellini
- 1 cup buttermilk
- 1¼ cups fine breadcrumbs
- ¼ teaspoon paprika
- ¼ teaspoon garlic salt
- Oil for deep frying
For the spicy tomato dip
- 1 teaspoon vegetable oil
- 1 small onion, peeled and chopped
- 2 cloves of garlic, peeled and finely chopped or minced
- 1 hot red chili, chopped
- 10.5 ounces canned tomatoes
- 1 tablespoon tomato puree
- 1 teaspoon sugar
- pinch of salt and pepper
Heat oil in a deep fryer, or heat 2 inches of oil in a large, heavy-based pan to approximately 350 degrees.
First make the dip. Heat the oil in a saucepan and add the chopped onion. Cook for 5 minutes on a medium heat until the onions soften. Add in the garlic and chopped chili and cook for another minute. Add in the canned tomatoes, tomato puree, sugar and salt and pepper. Bring to a bubble and simmer gently for 10 minutes, stirring every so often.
Blend using hand blender.
Now make the crispy ravioli. Pour the buttermilk into a bowl. Place the breadcrumbs, paprika and garlic salt into another bowl and mix.
Dip the ravioli in the buttermilk, then dredge in the breadcrumbs until covered.
Place into the oil until golden brown. This should take about 1-2 minutes.
Drain the ravioli and place in a large plate. Spoon the dip into a small bowl and serve together immediately.