Whenever Dave is gone for the night, I always make myself a bowl of pasta. I am not a huge fan of red sauce pasta, I prefer a light olive oil drizzle with lots of flavor from garlic, herbs and a good cheese. This combo is one of my favorites!
My mom taught me the magic that is “fried” ravioli thanks to her Chicken Pesto Ravioli (which if you haven’t made yet, put it on the list!). It isn’t actually fried but gets a subtle crisp thanks to a quick sauté in olive oil. I love using ravioli because there are so many flavors that you can incorporate into this dish from the type of ravioli you use. I love the lemon ravioli or the arugula + parmesan from Trader Joe’s.
Check out my IG REEL for a full step by step tutorial!
Fried Ravioli with Garlic and Olive Oil Recipe
1 package of ravioli of your choice
good extra virgin olive oil
2-3 cloves of garlic, minced
red pepper flakes
salt + pepper
pecorino romano cheese, shredded
This dish comes together very quickly! Boil water for your ravioli. Mince the garlic and set aside. In a non-stick skillet, heat 2-3 tbsp of good extra virgin olive oil over medium heat. Season with salt + pepper and a pinch of red pepper flakes. Once water is boiling, cook your ravioli. It cooks quickly, usually 3 minutes! Once done, transfer to the skillet and begin to fry! Keep them in an even layer and don’t flip for 3-4 minutes, then brown the other side for the same. After you flip, add the garlic. You don’t want to add it too early or it will burn. Once “fried”, remove and plate. Pour leftover oil sauce on top + an extra drizzle if it seems a little dry. Finish with more salt + pepper (to taste), chopped basil and pecorino romano cheese. You can also use parmesan! Enjoy!