Apple Pie Zeppole
Ingredients
Preparation
In a large bowl, whisk together the egg, honey, and hard apple cider. Add the baking powder, cornstarch, and flour, then whisk until a thin, smooth batter forms.
If the ravioli are frozen, simmer them in warm water for 3 minutes to soften. Transfer the ravioli to a bowl of cold water to cool, then pat them dry with paper towels. If the ravioli are fresh, skip this step.
Heat the frying oil (such as canola oil) in a high-sided sauté pan until it reaches 375°F. Gently dip the ravioli into the batter, then immediately place them in the hot oil. Fry 4–5 ravioli at a time, turning them frequently to prevent sticking. Cook until golden brown and crispy, about 3–4 minutes. Remove the ravioli from the oil and drain on paper towels.
Serve warm with a drizzle of honey or caramel sauce and a scoop of your favorite ice cream.
Turn Borgatti’s Apple Pie Ravioli into the ultimate summer dessert with this easy fried ravioli recipe. Filled with sweet apple pie filling, graham cracker, and creamy ricotta, these ravioli are fried until golden and crisp like a classic Italian zeppole, then topped with creamy vanilla ice cream.
Perfect for summer parties, Fourth of July celebrations, or whenever you’re craving a unique apple pie dessert, this Apple Pie Ravioli recipe is an unforgettable sweet treat that combines fresh pasta with the flavors of a classic American dessert.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
