Fried Ravioli with Tomato Salsa

Ravioli is a type of filled pasta which has a filling sealed between two layers of thin pasta dough. The filling may be meat-based (either red or poultry), fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Click here for a video demonstration on how to make fried ravioli with a mushroom-tomato sauce.

Serves 10 (as an appetizer)

250g fresh spinach and cheese stuffed ravioli
2 plum tomatoes, finely chopped
1 garlic clove, finely chopped
1 shallot, finely chopped
2 tablespoons fresh coriander (cilantro), chopped
1 teaspoon olive oil
1 teaspoon lime juice
salt and pepper to taste
oil to shallow fry

Combine all salsa ingredients and set aside. In a frying pan, heat enough oil to shallow fry ravioli. Add ravioli a few at a time cooking 30 seconds each side until golden. Remove from pan and drain on paper towel. Serve on a spoon of the tomato salsa.

The Culinary Chase’s Note: Finding the right size to fit the spoon was an issue for me so keep that in mind when purchasing the ravioli. The flavors were lovely and the tomato salsa complimented the stuffing. If you’re running short of time, a good quality commercial salsa would also do the trick but be careful to read the ingredients as you don’t want the salsa to take over this appetizer.