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Crispy Ravioli Appetizer


This plant push’n ravioli is crispy and delicious dairy-free and vegan as always. Served with a citrus herb vinaigrette, it’s ideal finger food for your next party or get together!

This recipe is part of the Wicked Healthy Takeover series that we are excited to team up on with Whole Foods Market for a second season … check out Part One of the new season below!

 

 

Crispy Ravioli

This is a great appetizer that’s pretty easy to make and durable enough to be a solid finger food for those occasions when using silverware isn’t an option. We can never figure out how to eat standing with a plate of food that requires a fork and while holding a drink, so we came up with this delicious solution for when we have gatherings. We’re using Kite Hill brand raviolis here, which are widely sold at Whole Foods Markets.

Crispy Ravioli - Wicked Healthy

 

The citrus-herb vinaigrette can be used as a dip or drizzle, but you can get creative and use you favorite plant-forward prepared variety or make your own.

Crispy Ravioli - Wicked Healthy

 

The cucumber holder offers a unique and fun way to serve. Check out the video for instructions on how to cut the cuke just right for serving.

Crispy Ravioli - Wicked Healthy

Crispy Ravioli - Wicked Healthy

Crispy Ravioli - Wicked Healthy

 

Hungry for more? Check out Season One of our Wicked Healthy Takeover series!

Crispy Ravioli Appetizer

Serves: 2-4 as an appetizer

Ingredients:


for the citrus-herb vinaigrette: (makes about 1/4 cup)

1/4 C olive oil

the juice of 1/2 lemon

the juice of 1/2 lime

2 t chopped fresh thyme leaves

1 t chopped fresh rosemary sprigs

1 t Dijon mustard

1/2 t Sriracha (optional)

 

for serving:

2 large cucumbers (choose cukes that are shaped so they can sit up straight for serving)

 

for the ravioli:

One package of Kite Hill Ravioli, Spinach or Mushroom (thawed not frozen)

2 C grapeseed or high-heat frying oil


Directions:

To make the vinaigrette, whisk together all of the vinaigrette ingredients and set aside.

To prep the cukes, check out the video. Once cut, set aside.

To fry the ravioli, fill a saute pan with an inch of oil and heat on medium heat for 2 minutes. What we’re looking for is a range of 325 – 350 degree oil to fry in. Once the oil is hot, begin cooking the ravioli by carefully adding a couple thawed, dry ravioli to fry pan and frying on each side for about 30 – 45 seconds each. They’re done when a crispy, golden brown crust has formed. Transfer fried ravioli to a wire rack or paper towels to drain.

Place the slightly cooled ravioli into the prepared cucumber and drizzle with the vinaigrette.

TIPS:
Adding items to fry oil reduces its temperature, which will result in soggy, oily items. Always fry in small batches to keep the oil temperature even.

Use a candy or deep fry thermometer to check the temperature before frying. If you don’t have one, insert  a wooden spoon into the hot oil so it touches the bottom of the pan. If bubbles form around the spoon immediately, you are ready to fry. Reduce the heat immediately if the oil starts smoking.

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