Crisp cheese ravioli with salsa verde

Pan-fried ravioli is such a textural treat with a crisp exterior and molten cheese centre. We’ve paired it with a zingy herb sauce to cut through the richness.

  • 30 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Crisp cheese ravioli with salsa verde
  • 130 gram buffalo mozzarella
  • 2 cup (200g) coarsely grated provolone cheese
  • 36 round gow gee wrappers
  • 5 free-range eggs, beaten lightly
  • 3 cup (450g) panko (japanese) breadcrumbs
  • vegetable oil, for shallow-frying
  • 170 gram asparagus, trimmed, sliced thinly lengthways
Salsa verde
  • 2 cup fresh mint leaves, chopped coarsely
  • 2 cup fresh basil leaves, chopped coarsely
  • 1 tablespoon drained capers, chopped finely
  • 1 clove garlic, chopped finely
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon water


Crisp cheese ravioli with salsa verde
  • 1
    Drain mozzarella; pat dry with paper towel, then chop coarsely. Combine mozzarella and provolone in a medium bowl; season. Place 1 tablespoon of cheese mixture in the centre of one wrapper; brush around edges with a little water. Top with another wrapper; press edges together to seal. Repeat with remaining cheese mixture and wrappers.
  • 2
    Cook ravioli in a large saucepan of boiling water for 1 minute or until just tender; drain. Transfer to a tray lined with paper towel; set aside to cool.
  • 3
    Meanwhile, make salsa verde; process ingredients until finely chopped, season to taste.
  • 4
    Carefully dip ravioli in egg, then coat in breadcrumbs. Heat 2cm oil in a large deep frying pan; cook ravioli, in batches, for 1 minute each side or until golden and crisp. Drain on paper towel.
  • 5
    Serve ravioli with asparagus and salsa verde.


We used a vegetable peeler to slice the asparagus into long thin ribbons.

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