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Pizza ravioli bites

  • 0:40 Prep
  • 0:25 Cook
  • Makes 24


  • 2 tablespoons pitted kalamata olives, finely chopped
  • 25g mozzarella cheese, finely chopped
  • 2 slices prosciutto, finely chopped
  • 50g fresh ricotta
  • 4 fresh lasagne sheets
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 cups panko breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • Vegetable oil, for shallow-frying
  • Baby rocket, to serve
  • Lemon halves, to serve


  • 1
    Place olive, mozzarella, prosciutto and ricotta in a bowl. Season with pepper. Mix well to combine.
  • 2
    Cut each lasagne sheet lengthways into 3 long strips. Cut each strip in half crossways. Cook pasta, in batches, in a saucepan of boiling, salted water for 30 seconds. Using a slotted spoon, transfer to a plate lined with paper towel. Allow to cool slightly.
  • 3
    Place 1 piece pasta on a board. Spoon 1/4 teaspoon tomato paste onto one half of pasta. Top with 2 teaspoons ricotta mixture. Fold over pasta to enclose filling. Press edges together to seal. Trim edges. Repeat with remaining pasta and ricotta mixture.
  • 4
    Place breadcrumbs on a plate. Whisk egg and milk together in a shallow bowl. Dip one ravioli in egg mixture. Coat in breadcrumbs. Place on a plate. Repeat with remaining ravioli, egg mixture and breadcrumbs.
  • 5
    Heat oil in a medium frying pan over medium-high heat. Cook ravioli, in batches, for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve with rocket and lemon.

Source: taste.com.au


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