From the kitchen of Stephanie Knewasser. After 2 years of St.
Anthony's Bazaar running out of fried ravioli, I figured, why can't
I make them at home?
your favorite pasta sauce
lots of oil
package of raviolli
Use a deep fryer or heat a pot of oil over high heat.
WARNING: ice crystals on raviolli will make oil pop out at you.
Slightly thaw raviolli & carefully lower into oil with a slotted spoon.
Use a slotted spoon to remove from oil.
They're done when they're golden.
If the cheese is exploding out, turn down the heat & decrease
Serve with warm pasta sauce on the side.
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