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Red Velvet Ravioli

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  • Prep 45 min
  • Total 45 min
  • Servings 12
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A donut-like dough filled with luscious red velvet batter and deep fried.
by: The Food in My Beard
Updated Oct 21, 2014
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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


  • 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


  • 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°F 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.

Expert Tips

  • tip 1
    Optional: Serve with cream cheese frosting as a dip.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!

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

    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.

    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!

    Mmmm...raw cake batter.

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

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

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

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

    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!
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