Servings: 40

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Tomato and Pine Nut Fried Ravioli


1 cup Frieda’s Marinated Dried Tomatoes, drained (reserve 1 tablespoon oil)
1/2 cup fresh parsley sprigs
1/3 cup Pine Nuts
3 tablespoons grated parmesan cheese
2 tablespoons Fresh Basil, torn, or 2 teaspoons dried basil
1 clove Elephant Garlic, or 2 cloves regular garlic, quartered
1/4 teaspoon pepper
One 12-ounce package Frieda’s Wonton Wrappers
2 tablespoons vegetable oil, for frying
Water and brush, for sealing
Parmesan cheese, for sprinkling


In blender or food processor container, blend all ingredients until smooth.

Working in batches of 6 to prevent wonton wrappers from drying out, lay 6 wrappers on lightly floured cutting board or plate. Drop tablespoon of filling onto center of each wrapper. Brush water onto edges of wrapper, then lay another wrapper on top. Press center lightly to flatten mixture, then press edges together to seal ravioli. Repeat until filling is gone.

In large skillet, heat oil over medium heat. Add 3-4 ravioli at a time to cook until edges begin to brown. Turn, then cook other side. Transfer to plate lined with paper toweling. Repeat with remaining ravioli. Transfer warm ravioli to serving platter and sprinkle with parmesan cheese. Serve immediately.

Source: Frieda’s Inc.