Fried Ravioli is a fun Italian-American appetizer that the whole family will love - perfect for parties, special occasions or when you want something crispy and delicious; made with cheese or meat-filled ravioli coated in breadcrumbs and pan-fried until golden, this wholesome version is toddler-friendly with no added salt, crispy outside and soft inside, great for introducing your child to pasta in a new way and can be adapted to bake for less oil, made with different fillings, or served with marinara sauce for dipping; follow this simple recipe for a crowd-pleasing favourite that brings Italian-American fun to your family table while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 4 (about 4 toddler portions plus extras for older kids and adults)
- Keywords: toddler-friendly, no added salt, no added sugar, pan-fried, quick, family meal
- Calories: ~290 kcal per serving (estimate)
- Protein: ~9 g per serving (estimate)
- Carbs: ~50 g per serving (estimate)
- Fats: ~6 g per serving (estimate)
- Preparation time: 30 minutes
- Cooking time: 10 minutes
G’day, I’m Steve. I work as an account manager by day and referee Lego disputes by night. My two kids keep me on my toes, so I make simple, inventive meals that are gentle on tastebuds and easy on my schedule. This fried ravioli is made without added salt or sugar, uses mild ingredients that are not high in salt or sugar, and includes steps to make pieces toddler safe. If you are short on experience in the kitchen, I’ll walk you through each part.
Ingredients
- 500 g potatoes (peeled, cut into roughly 2 cm cubes)
- 100 g fresh spinach leaves (stems removed)
- 60 g carrot (about 1 medium), finely grated
- 50 g plain full-fat Greek yogurt (unsweetened)
- 20 wonton wrappers (about 20 squares, each roughly 7 to 8 cm)
- 1 egg (large) beaten lightly
- 1 tablespoon plain flour (about 10 g) for dusting
- 2 tablespoons olive oil (about 30 ml) for frying
- 1 small lemon wedge (optional, for adults only)
- Extra olive oil spray or a little more oil for the pan as needed
Allergy note: this recipe contains egg and gluten. If you have allergies, pick appropriate substitutes and follow your health professional’s advice.
Ingredients preparation (step-by-step like I’d explain to a busy parent)
- Potatoes
- Peel the potatoes with a vegetable peeler. Cut them into roughly 2 cm cubes so they cook evenly.
- Place cubes in a medium saucepan, cover with cold water by about 2 cm, put the lid on, bring to a gentle boil, then simmer until a fork slides through easily, about 10 to 12 minutes.
- Drain the potatoes and return to the pan. Mash with a fork or potato masher until smooth. Let cool a little so the filling will not be too hot when you handle it.
- Spinach
- Rinse the leaves in a colander under running water. Pat dry with a clean tea towel or paper towel.
- Stack a few leaves, roll them up like a cigar, and finely chop. You can also chop with kitchen scissors.
- Steam or wilt the chopped spinach quickly in a small pan for 1 to 2 minutes until bright green and soft. Squeeze out excess water in a clean tea towel so the filling does not become watery.
- Carrot
- Peel the carrot with a peeler, then grate it on the fine side of a grater. If you do not have a grater, finely chop the carrot very small and cook it a couple of minutes in a small pan with a splash of water until soft.
- Combine filling
- In a bowl, mix the mashed potato, squeezed chopped spinach, grated carrot and plain yogurt. Stir until the mix is smooth and combined. Taste a small bit yourself to check texture. The filling should be soft and slightly moist, not runny. If it is too wet, add a tiny sprinkle of flour.
- Wonton wrappers
- Keep the wrappers covered with a damp clean tea towel while you work so they do not dry out and crack.
Directions
- Make filling balls
- Spoon about 1 teaspoon of filling into the centre of each wonton wrapper. For toddlers I keep the filling small. If you overfill, the wrapper will pop when frying and that is messy.
- Wet the edges of the wrapper lightly with your fingertip dipped in water. Fold into a triangle or a parcel, pressing out any air pockets as you seal. Press edges firmly with your fingertip and then run a fork lightly around the edges for a better seal. If any wrapper cracks, use a bit of the wet edge and pinch to repair.
- Dust and egg wash
- Lay the filled ravioli on a tray lined with a clean tea towel. Lightly dust one side with a pinch of flour so they do not stick to the tray.
- Lightly beat the egg in a small bowl. Using a clean finger or small brush, dab a very light coating of egg on the top of each sealed ravioli. This helps the wrapper colour nicely. For households avoiding raw egg, you can skip the egg wash and fry gently; the wrapper will still brown.
- Pan-fry gently
- Heat a non-stick frying pan over medium-low heat. Add 1 tablespoon olive oil and swirl to coat. Put the ravioli into the pan in a single layer, not crowded. You may need two batches.
- Cook 2 to 3 minutes on the first side until golden, then carefully flip and cook another 2 to 3 minutes. Total time depends on wrapper thickness. The filling is already cooked so we are just warming and crisping the wrapper.
- If you are worried about too much crispness for toddlers, cook just until lightly golden both sides and soft inside. Add a little more oil between batches if the pan looks dry.
- Cool and cut for toddlers
- Transfer the fried ravioli onto a cooling rack or paper towel for a minute or two. Let them cool until lukewarm. Always test one piece yourself.
- For toddlers, cut each ravioli into quarters or strips no larger than about 1 cm across. Small, flat shapes are much safer than round lumps. Serve the pieces at a safe temperature.
- Serving tips
- Keep the pieces soft if your child is under 2. If they prefer dipping, offer a side of unsweetened plain yogurt thinned with a little warm water and a squeeze of lemon for adults only. Avoid whole grapes, hard nuts or raw carrot sticks that are choking hazards.
Quick cook’s tip from me, Steve: while the kids argue about who got the blue cup, this recipe lets you get dinner done without shouting “supper!” across the house. And if you get one ravioli that looks overly golden, call it Dad’s special edition.
Recommended Sides
- Steamed soft peas, mashed lightly so no choking hazard
- Soft roasted sweet potato wedges, cooled and cut into small strips
- Unsweetened plain yogurt dip (thin with warm water) or a mashed avocado for dipping
- Soft-cooked apple puree or unsweetened applesauce (cool to room temp before serving)
- Soft-cooked carrot coins, sliced thin and cooled, or steamed zucchini sticks
Jokes
- Why did the ravioli bring a jacket to dinner? Because it heard it would be pan-fried and wanted to look crispy. (Dad joke level: certified.)
- My kid asked if dinner was ready. I said, “It is when the ravioli stop doing the walrus impression in the pan.” They laughed and then asked for more mashed potato.
- “Cut it into small pieces” is my favourite kitchen phrase. Right after, “Who ate the last piece of cheese?”
If you want, I can convert the recipe to bake instead of pan-fry, or make a gluten free version. Tell me what your crew likes and if you need swaps for allergies.
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