Pumpkin Zeppole
Ingredients
Preparation
Whisk together the ingredients for the glaze and set aside.
In a large bowl, whisk together the egg, vanilla, maple syrup, and beer. Add the dry ingredients to the wet, and whisk until a thin, smooth batter forms.
If the ravioli are frozen: Simmer Borgatti’s Pumpkin Ravioli in warm water for 3 minutes to soften. Place the ravioli in a bowl of cold water to cool down, then pat dry with a paper towel.
If the ravioli are fresh, skip the steps above.
Heat the oil in a high-walled sauté pan until it reaches 375°F. Dip the ravioli in the batter gently, then immediately add them to the hot oil. Fry 4-5 ravioli at a time, constantly flipping and moving them around to prevent sticking. Fry until golden brown and crispy, about 3–4 minutes.
Remove the ravioli from the oil and drain on a paper towel. Serve the pumpkin ravioli either drizzled with the glaze or with the glaze on the side for dipping.
Borgatti’s Pumpkin & Ricotta Ravioli fried to golden perfection, using a light beer batter with pumpkin ale, brings fall flavors to a new level. Think of this dish as a cross between a zeppole and ravioli, with a tender, crispy exterior and a rich, sweet filling of pumpkin and ricotta. Each bite is drizzled with a silky maple glaze, adding a touch of sweetness that makes it feel more indulgent than even the best slice of pumpkin pie.
This is a unique, festive dessert or appetizer for any fall meal. Sweeter than your average pie, these fried ravioli are sure to impress as a crowd-pleasing, cozy comfort food.
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.
