How to Make Fried Ravioli Cookie

Three Methods:Prepare the DoughShape the RavioliFry the Ravioli

Chocolate hazelnut spread is folded between two layers of dough to make these sweet ravioli. The ravioli is then deep-fried in shortening for a crisp and crunchy treat.


Servings: About 3 dozen

  • 3 eggs, room temperature
  • 1/4 cup shortening, melted and cooled
  • 2-1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 tsp. kosher salt
  • 1 13-oz. (371 g) jar chocolate hazelnut spread

Method 1
Prepare the Dough

Make sure that the shortening is melted yet cooled before adding it to the eggs. If the shortening is too hot, then you may inadvertently cook the eggs.

  1. 1
    Place the eggs in a mixing bowl and beat them on medium speed until they are light and fluffy. Use either a stand mixer with a paddle attachment or a handheld mixer.
  2. 2
    Add the shortening and beat the mixture until the shortening and eggs are well blended.
  3. 3
    Whisk the flour, sugar and salt together in a separate mixing bowl.
  4. 4
    Set a third mixing bowl on the counter next to the bowl containing the dry ingredients.
  5. 5
    Position the sieve or sifter over the third bowl and pour the dry ingredients through it and into the bowl.
  6. 6
    Create a well in the center of the dry ingredients by pushing the dry ingredients against the sides of the bowl with a flat plastic spatula.
  7. 7
    Pour the wet ingredients into the well that you created.
  8. 8
    Fold the dry ingredients and the wet ingredients together using the spatula, being careful not to over mix.
  9. 9
    Evaluate the dough. The dough should be easy to handle. However, if the dough is too soft or sticky, fold in an additional tablespoon of flour.

Method 2
Shape the Ravioli

Make sure that you don’t over stuff the ravioli with chocolate hazelnut filling. Chilling the ravioli before frying it will ensure that the ravioli brown more quickly in the hot oil and that the filling doesn’t leak out.

  1. 1
    Sprinkle flour on a work surface.
  2. 2
    Roll out the ravioli dough until the dough is about 1/8" (3 millimeters) thick, using a rolling pin.
  3. 3
    Place a thin layer of flour in a shallow bowl or plate.
  4. 4
    Dip either a cookie cutter or the opening of a large glass into the flour. You want the opening of the cookie cutter or glass to be about 3" (8 centimeters) in diameter.
  5. 5
    Press the glass or cookie cutter into the dough and cut circles out of the dough.
  6. 6
    Form the scrap dough into a ball and roll it out again to a 1/8"(3 mm) thickness.
  7. 7
    Cut additional cookies from the scrap dough and then discard the remainder.
  8. 8
    Place a dollop of chocolate-hazelnut spread in the center of each circle using a teaspoon.
  9. 9
    Fold the ravioli in half to form semicircles.
  10. 10
    Press a fork into the edges of the ravioli dough to seal the filling inside of the ravioli.
  11. 11
    Place the ravioli on a baking sheet and cover the baking sheet with plastic wrap.
  12. 12
    Chill the ravioli in the refrigerator for 1 hour.

Method 3
Fry the Ravioli

Heat the shortening slowly, never setting the heat over medium until the shortening has completely liquefied. On rare occasions, shortening will catch fire if heated too quickly. Once the shortening has melted, you can turn the heat to medium-high for frying.

  1. 1
    Heat 2 cups of shortening in a Dutch oven until the shortening is 375°F (190°C).
  2. 2
    Remove the ravioli from the refrigerator and place the baking sheet on the countertop next to the stovetop.
  3. 3
    Place a second baking sheet on the countertop and cover it with paper towels. The paper towels will absorb the excess oil from the fried ravioli so that they don’t become soggy while they are cooling.
  4. 4
    Dip the ravioli into the hot shortening using either tongs or a mesh sieve. Fry the ravioli for 2 minutes, making sure that you don’t overcrowd the pan.
  5. 5
    Turn the ravioli with tongs and fry them for an additional 1 to 2 minutes, until the ravioli are golden brown.
  6. 6
    Transfer the fried ravioli to the baking sheet that has been covered in paper towels. Allow them to cool slightly while you fry another batch.
  7. 7
    Transfer the fried ravioli to wire racks. Dust the ravioli with confectioner’s sugar and serve them while they are still warm.


  • To store the ravioli, cool them completely on wire racks before placing them in a plastic resealable bag that can be stored in the refrigerator. Reheat them by baking them at 350 degrees Fahrenheit (180°C) for 10 minutes. Wait to dust them with confectioner’s sugar until just before you serve them.
  • For a more professional presentation, melt 2 ounces (57 grams) of semisweet chocolate per each dozen of ravioli. While the ravioli is on the wire rack, drizzle the melted chocolate onto the ravioli, creating a crosshatch pattern. Place wax paper beneath the racks to catch any dribbles.


  • To avoid burns, never drop the ravioli into the hot shortening using your hands.

Things You'll Need

  • 3 mixing bowls
  • Stand mixer with a paddle attachment or a handheld mixer
  • Whisk
  • Sieve or sifter
  • Flat plastic spatula
  • Additional flour for dough, work surface and flouring your cookie cutter
  • Shallow bowl or plate
  • 3" (8 cm) diameter cookie cutter or drinking glass
  • Rolling pin
  • Teaspoon
  • Fork
  • Plastic wrap
  • 2 baking sheets
  • Shortening for frying
  • Paper towel
  • Tongs or sieve
  • Wire racks
  • Confectioner’s sugar for dusting

Article Info

Categories: Desserts and Sweets