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Bacon and Mozzarella Bread Ravioli

Ravioli are a popular type of pasta with a sealed filing. They originate from Italy, but they can also be found in other cultures like China (wonton) or Russia (pelmeni). Today we played a little with the recipe, and filled our ravioli with bacon, mozzarella, and chili paste before adding them in the heated oil, in order to be deep-fried.
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Ravioli are a popular type of pasta with a sealed filing. They originate from Italy, but they can also be found in other cultures like China (wonton) or Russia (pelmeni). Today we played a little with the recipe, and filled our ravioli with bacon, mozzarella, and chili paste before adding them in the heated oil, in order to be deep-fried.

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Ingredients

4 slices of bacon, chopped
8 slices of bread
7 ounces of mozzarella
4 teaspoons of red chili paste
vegetable oil for frying
½ cup parmesan, shredded
1 teaspoon chili flakes
½ cup chopped parsley

Ingredients

Steps

1
Done

Heat a skillet over medium heat, add the bacon in it and cook it until golden.

2
Done

In order to make 1 ravioli, place 2 toast slices one on top of the other. Use a cooking ring, around 3 inches (7.5 cm) diameter to give them a round shape.

3
Done

Level the bread slices until thin.

4
Done

Next, use a smaller cooking ring (around 2 inches diameter) to make round shapes of mozzarella.

5
Done

Place the cheese between 2 slices of bread and top it with 1 teaspoon of chili paste and crispy bacon. Drizzle the sides of the bread with a mix of flour and water.

6
Done

Secure the filling by pressing the sides of the bread using a fork.

7
Done

Use the remaining ingredients to make three more ravioli.

8
Done

Heat the oil in a saucepan over high heat. Fry the ravioli until golden.

9
Done

Next, add the parmesan, chili flakes, and parsley in a large bowl. Coat the ravioli with the parmesan mix.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

468 kcal
Calories
22 g
Protein
32 g
Fat
22 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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