Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 2
  • Doses: 4

Tasty fried ravioli to prepare as an appetizer or main course. They can also be baked in the oven. Iraqis also use other oils such as palm or sesame oils for frying, but olive oil is the best.


  • For pasta
  • 500 gr flour 00
  • tablespoons extra virgin olive oil
  • water
  • pinch of salt
  • For the stuffing
  • 1 medium onion
  • 1 organic carrot
  • 1 – 2 organic courgettes
  • 1/4 cabbage
  • tsp turmeric
  • 1/2 tsp curry
  • pinch of whole sea salt
  • parsley
  • water


  1. Pour the flour on a pastry board, add the oil, salt and the necessary water.
  2. Knead until the mixture is homogeneous and smooth and let it rest, covered.
  3. Wash the vegetables, cut the zucchini and carrots into squares, the cabbage, finely chopped and also the onion.
  4. First fry the carrot, together with the onion, just browned, add the courgette, stew a little and also add the cabbage, parsley and spices.
  5. Salt and add water if necessary. After stewing the vegetables, take the pasta and roll it out finely.
  6. With a glass or cup, cut out the pastry. Put a little filling in the center of each disk, close the ravioli in a crescent shape.
  7. When all the ravioli are done, fry them in plenty of hot olive oil
  8. As soon as they are golden, remove them from the oil with a slotted spoon and serve them warm or cold.

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