Fried spinach ricotta ravioli with tomato mascarpone dip

Fried spinach ricotta ravioli with tomato mascarpone dip

15 mins Prep · 15 mins Cook

Make these in an air fryer for a healthier mid-week meal

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves 4
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 843
Fat 55.9g
Saturates 7.2g
Protein 16.9g
Carbs 66.3g
Sugars 9.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

Download PDF

Place the buttermilk and the breadcrumbs in separate shallow bowls.


Working in batches, dip the ravioli completely into the buttermilk. Allow the excess buttermilk to drip back into the bowl. Place the ravioli in the breadcrumbs and ensure its well coated. Place the ravioli on a baking sheet. Continue with the remaining ravioli.


Heat 2cm of oil in a frying pan.


Fry the ravioli in batches, turning occasionally, until golden brown, approx. 3 minutes.


Using a slotted spoon, transfer the fried ravioli to paper towels to drain.


Preheat the oven to 180°C, gas mark 4.


Place the garlic bread in the oven and bake according to package instructions.


Drizzle the olive oil over the ravioli. Serve with the tomato and mascarpone sauce, garlic bread and rocket.