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Deep Fried Spinach Ravioli with a Spicy Tomato Sauce

BS' in the Kitchen
We took spinach pasta dough, stuffed it with ricotta and spinach, and served it with a delicious spicy tomato sauce.
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Pasta
Cuisine Italian
Servings 4 -8


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  • Ravioli
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  • 1/2 cup finely minced yellow onion
  • 1 cup Cookin' Greens spinach
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 cup ricotta cheese
  • 1/4 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
  • 1/2 inch slice of yellow onion minced
  • 1 clove garlic minced
  • 1/2 cup tomato sauce
  • 1/2 tbsp oregano
  • 1 tbsp red wine vinegar or red wine if available
  • Tabasco sauce to taste


  • ---------
  • Ravioli
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  • In a pan on medium heat, add olive oil and onions, adding garlic once onions begin turning translucent.
  • After about a minute, add Cookin' Greens spinach.
  • Saute until spinach is cooked.
  • Remove to food processor, adding ricotta and parmesan cheese, processing until combined and you achieve a consistent mixture.
  • 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.
  • 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.
  • Brush pasta dough with egg wash.
  • Fold pasta dough over the filling, 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.
  • 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.
  • With a fork, press down on the edge of each ravioli to help seal pasta and create decorative edge.
  • Place on parchment paper, and place in freezer if not cooking immediately.
  • 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.
  • To deep fry: in a pot, heat oil (enough to cover ravioli) to 325F and fry ravioli until golden brown.
  • Remove to paper towel, brush with butter, sprinkle with parmesan, and serve with spicy tomato sauce.
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  • Spicy Tomato Sauce
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  • In a pan on medium heat, add olive oil and onion.
  • Once onions begin to turn translucent, add in garlic, sauteing for about 1 minute.
  • 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).
  • After about a minute, add tomato sauce, cooking for about 5 minutes, adding salt, pepper, and Tabasco sauce to taste.
  • Once finished cooking, puree in food processor.