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Addictive Fried Ravioli Dippers

Addictive Fried Ravioli Dippers

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Allow me to clarify: there is nothing healthy about this recipe.


So don't eat it every day.

But do make it for a special occasion. Like Chanukah.

Because it's delicious. And it checks the "fried" box and the "cheese" box.

And just look at that oozy meltiness!


Why oil? After winning the war against the Syrians, the Maccabees returned to Jerusalem to liberate it. They entered the Temple and cleared it of the idols placed there by the Syrian vandals. Since the Temple’s golden menorah had been stolen by the Syrians, the Maccabees now made one of cheaper metal. When they wanted to light it, they found only a small cruse of pure olive oil bearing the seal of the high priest. It was sufficient to light the menorah only for one day, but by a miracle of G‑d it continued to burn for eight days, till new oil was made available, which is why we celebrate Chanukah for eight days. Because of the miracle of the oil, it’s traditional to eat fried foods on Chanukah (like doughnuts and latkes).

It is also customary to eat dairy foods on Chanukah, in commemoration of the bravery of Yehudit. Click here to read the story of this brave woman whose daring courage led to a great Maccabee victory.


You'll want to serve these with something fresh and acidic to cut some of the richness. Maybe a leafy green salad with a sharp vinaigrette dressing, and/or an assortment of pickled vegetables.

Ingredients

  • 40 wonton wrappers
  • 2 eggs
  • 1 cup bread crumbs
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. dried basil
  • oil for frying

Filling Ingredients

  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded muenster cheese
  • 1 tsp. kosher salt
  • 1 tsp. dried basil
  • ½ tsp. garlic powder
  • ¼tsp. black pepper

Directions

  1. Mix all the filling ingredients together. Set aside.
  2. Lay out the wonton wrappers on a cutting board or sheet of parchment paper. Double layer the wrappers, so that you are using two at a time.
  3. Drop of a small spoonful of the ricotta filling into the center of each wonton wrapper. Dip your fingers in cold water and lightly wet the edges of the dough. Gently fold in half and seal well. (The water helps to seal them). Repeat until all are sealed.
  4. Whisk the eggs in a small bowl.
  5. In a second bowl mix and bread crumbs and spices.
  6. Dip each ravioli into the eggs and then into the crumbs. Place gently on a plate or sheet of parchment paper until ready to fry.
  7. Heat oil in a small pot or deep frying pan. Fry the ravioli on both sides until golden . Remove and place on a plate lined with paper towel to absorb the excess oil.
  8. TIP: Stick a small piece of carrot in the oil. The carrot absorbs the burnt taste the oil sometimes gets. When the carrot looks dark ad shriveled, take it out and replace with a new one.
  9. Serve immediately with warm marinara sauce. (Then eat a salad. Or an apple.)

(P.S. If you live in the Southern Hemisphere, save this recipe for Shavuot when frying won't turn your already-hot house into a raging furnace.)


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Esty December 4, 2017

This looks delicious. I'd like to try but was wondering why would you need to use 2 wonton wrappers per ravioli? Reply

Miriam Szokovski December 6, 2017
in response to Esty:

Hi Esty,

It's not absolutely necessary, but the wonton wrappers I use a very thin, and a double layer gives them more stability, makes them easier to bread and fry without the cheese leaking out. Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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