Deep Fried Spinach Ravioli with a Spicy Tomato Sauce
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
We took spinach pasta dough, stuffed it with ricotta and spinach, and served it with a delicious spicy tomato sauce.
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  • Ravioli
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  • ½ cup finely minced yellow onion
  • 1 cup Cookin' Greens spinach
  • 1 clove garlic (minced)
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 cup ricotta cheese
  • ¼ cup parmesan cheese (grated) + more for cooked ravioli
  • Spinach pasta dough (see related post)
  • Vegetable oil for deep frying (enough for about 2 inches of oil in a pot)
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  • Spicy Tomato Sauce
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  • 1 tbsp olive oil
  • ½ inch slice of yellow onion (minced)
  • 1 clove garlic (minced)
  • ½ cup tomato sauce
  • ½ tbsp oregano
  • 1 tbsp red wine vinegar (or red wine if available)
  • Tabasco sauce to taste
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  2. Ravioli
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  4. In a pan on medium heat, add olive oil and onions, adding garlic once onions begin turning translucent.
  5. After about a minute, add Cookin' Greens spinach.
  6. Saute until spinach is cooked.
  7. Remove to food processor, adding ricotta and parmesan cheese, processing until combined and you achieve a consistent mixture.
  8. To make 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.
  9. Once you have a large sheet of pasta dough, place about a half tablespoon of the filling in the center of dough, about two inches apart for each spoonful of filling.
  10. Brush pasta dough with egg wash.
  11. Fold pasta dough over the filling, pressing down around the filling with your fingers, ensuring there are no air bubbles.
  12. Continue moving down the sheet of pasta, folding the dough in half and pressing down around the filling.
  13. Once all your pasta has been formed around each spoonful of filling, use the mouth of a cup, placing around each ravioli, pressing down and rotating to separate from sheet of dough. Repeat until finished.
  14. With a fork, press down on the edge of each ravioli to help seal pasta and create decorative edge.
  15. Place on parchment paper, and place in freezer if not cooking immediately.
  16. To re-use leftover dough, sprinkle with water as necessary and knead until combined. Wrap in plastic wrap, allowing to rest for at least ten minutes before using again.
  17. To deep fry: in a pot, heat oil (enough to cover ravioli) to 325F and fry ravioli until golden brown.
  18. Remove to paper towel, brush with butter, sprinkle with parmesan, and serve with spicy tomato sauce.
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  20. Spicy Tomato Sauce
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  22. In a pan on medium heat, add olive oil and onion.
  23. Once onions begin to turn translucent, add in garlic, sauteing for about 1 minute.
  24. Add oregano and red wine vinegar (if using red wine, feel free to add more than a tablespoon, as it won't be as strong as the vinegar).
  25. After about a minute, add tomato sauce, cooking for about 5 minutes, adding salt, pepper, and Tabasco sauce to taste.
  26. Once finished cooking, puree in food processor.
Recipe by BS' in the Kitchen at