ENDECA_EXCLUDE_START
Skip to main content
ENDECA_EXCLUDE_END

Red Velvet Ravioli

The Food in my Beard Recipe by

Red Velvet Ravioli

A donut-like dough filled with luscious red velvet batter and deep fried.

(2 comments)
  • Prep Time 45 min
  • Total Time 45 min
  • Servings 12

Red Velvet Ravioli  

As prepared by The Food in my Beard

George Costanza once said “I would drape myself in velvet if it were socially acceptable.”


Well, this fall, it very well might be! Velvet is apparently back in fashion if the trend watchers are to be believed. Seems like all the big names had velvet in their fall lines.

Maybe I should get a nice red velvet jumpsuit and start wearing it to my job...

Actually, for my money I prefer another much cheaper type of red velvet—one that never goes out of style.

These Red Velvet Ravioli are a new way to dress up the favorite cake!

Mixing dye into cake batter

It’s always a beautiful thing when you first mix the dye into the cake batter.

Rolling dough out in pasta roller

The dough is a cross between a pasta dough and a donut dough. Roll it out thin in a pasta roller to make the ravioli.

Deep frying ravioli

My first try was a failure! I rolled the donut out a bit too thick and placed raw red velvet batter on the inside. The red velvet didn't even cook!

Raw cake batter

Mmmm...raw cake batter.

Red batter cookies

For the next try, I baked the batter into delicious little cookies before using it.

Making cookies smaller with shot glass

Mine were a little too big, so I used a shot glass to make them smaller. I adjusted the size in the recipe.

Thinner dough with cooked red velvet in the center

This time I rolled out the dough a little thinner and used the cooked red velvet in the center.

Round ravioli

I also made it round because it looked a little nicer.

Finished ravioli, cut open

This time they came out perfect! Crispy donut on the outside, super sweet and creamy red velvet on the inside. If you have leftover red velvet cake, this recipe would be even easier!



Dan Whalen’s fashion knowledge extends about as far as a half season of Project Runway. He has been blogging for over four years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Red Velvet Ravioli

Ingredients

RED
VELVET
1
Cup Flour
1/2
Teaspoon Baking Powder
1
Tablespoon Cocoa Powder
1
Cup Sugar
1/3
Cup Veg Oil
1
Egg
1/2
Teaspoon Vanilla
1
Cup Milk
DOUGH
2
Cups Flour
1/2
Cup Sugar
1 1/2
Teaspoon Baking Powder
1
Egg
4
Tablespoons Vegetable Oil
1/4
Cup Milk
1
Teaspoon Salt

Directions

  • 1 Mix the dry ingredients of the red velvet well. Whisk together the sugar with the wet ingredients until fully combined.
  • 2 Add the wet ingredients to the dry ingredients and mix well. Place small teaspoon-sized balls on a nonstick baking sheet. Bake at 350 for 10 - 15 minutes until just barely cooked and still slightly soft in the middle.
  • 3 Mix the dry ingredients of the dough and whisk the wet ingredients until fully combined. Add the wet ingredients to the dry and mix. Knead lightly until smooth.
  • 4 Use a pasta roller to flatten the dough to about the third thinnest setting.
  • 5 Place a square of dough down on the counter. Put one of the red velvet rounds on top. Place another square of dough down on top. Use a small amount of water to seal the dough together. Use a ravioli cutter to form this into a circle shape.
  • 6 Fry the ravioli at 350 F for about 6 minutes until fully cooked.
  • 7 Sprinkle the top with some powdered sugar and crumbled red velvet cake.
  • 8 Optional: Serve with cream cheese frosting as a dip.
See Post

Comments (2)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?





Thank you for your report.
ENDECA_EXCLUDE_START

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END