Fried Venison Ravioli

Making ravioli pasta is a relatively simple task, but I’ve come to the realization that very few people will take the time to do it. Store-bought wonton or egg roll wrappers are a little thinner than the homemade, but they save time. It’s best to keep a moist towel over the raw wraps to keep them from drying out.

Fried Venison Ravioli

Servings: 24 ravioli


  • 48 wonton wrappers
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • flour
  • 1 cup buttermilk
  • 2 cups breadcrumbs
  • oil for frying
  • 2 tablespoons dry mustard
  • 2 tablespoons cold water
  • 1/3 cup ketchup


  • 1 tablespoon vegetable oil
  • 1/2 pound ground venison
  • 1/4 cup onion minced
  • 2 cloves garlic minced
  • 1/4 cup fresh basil minced
  • 3 tablespoons Parmesan cheese grated
  • 1 egg lightly beaten
  • pinch salt
  • pinch red chili flakes


  • Heat oil in a small skillet over medium heat. Add venison, onion and garlic, and lightly brown meat. Allow meat to cool, then add to a bowl with basil, cheese, egg, salt and chili flakes and mix well.
  • To keep wonton wrappers moist and pliable, prepare raviolis in 4 batches of 6 each. Place 6 wrappers on a flat surface. Place a quarter-sized ball of filling in the center of each. Stir together cornstarch and cold water, and spread a thin layer around the edges of each. That is the "glue" that holds the raviolis together. Press as close to the filling as possible to minimize air space within the raviolis. Dust a work surface or tray with flour, and place the raviolis on the flour (to keep them from sticking to a surface or other raviolis). Repeat the process for the next 3 batches.
  • Place buttermilk and bread crumbs in separate bowls. Heat oil for frying in a heavy pot over medium-high heat. When oil is hot, dredge raviolis, one at a time, in buttermilk, then breadcrumbs, and carefully place in oil. Fry until golden brown. Drain on paper towels.
  • Arrange raviolis on a plate or platter. Stir mustard and cold water together. Place ketchup in a shallow bowl. Spoon mustard mixture onto the center of the ketchup. Raviolis can be dipped into the ketchup/mustard mixture. More mustard equals hotter sauce.

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