Food Snob Chronicles – Feed the frenzy some Fried Taco Ravioli

It’s been more than 30 years since I’ve had anything more than a bettor’s interest in the NCAA Tournament  otherwise known as March Madness.  Back in 1984 I was wowed by a combination of SMU vs. Georgetown (one of the lowest scoring games in modern tournament history); and Phi Slama Jama – Akeem (later Hakeem) Olajuwon and his University of Houston Cougars.

Since then it’s been mostly about the bracket contests, of which I’ve only netted one win – against some of my co-workers in 1995 at Ocean County’s (NJ) Observer newspaper.

I have but two desires as the 2015 tournament tips off. The first is that any team whose uniform colors are blue and white will lose (I’ve bet against them); and the other is to be able to crack some windows this month for the first time in a long time. I’ve longed for spring more this year than in recent memory.

March Madness is second only to the Super Bowl when it comes to a living room feeding frenzy. Enter Fried Taco Ravioli as a new but somehow familiar way to satisfy peoples’ finger food fascination. Dip these in your favorite salsa, or blend a small avocado with a cup of sour cream, 1 TB of fresh cilantro and a squeeze of lime – with salt to taste – and you’ll have a winner.

Even if you’re wearing your favorite team’s blue and white.

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Fried Taco Ravioli

Feed the frenzy - Fried Taco Ravioli

Fried Taco Ravioli – Feed the finger food frenzy

5.0 from 2 reviews
Fried Taco Ravioli
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: About 36
  • 1 lb – Lean ground beef
  • 2 cups – Beef broth
  • 1 pkg – Taco seasoning -OR-
  • 1 TB – Chile powder (preferably Ancho)
  • 2 tsp – Ground cumin
  • 1 tsp – Onion powder
  • 1 tsp – Garlic powder
  • 1 tsp – Dried oregano (preferably Mexican)
  • 1 tsp – Dried thyme
  • ½ tsp – Freshly ground black pepper
  • Kosher salt, to taste*
  • 1 pkg (1 lb) – Egg roll wrappers
  • Vegetable Oil
  • 1 egg beaten w/ 1 TB cold water
  1. In a large skillet, combine ground beef, broth and seasonings and heat to medium-high, crumbling the meat as the mixture heats to a light boil. Reduce heat to a medium simmer, stirring occasionally (and continuing to crumble into a fine consistency) until most of the liquid is evaporated — about 12-15 minutes**. Remove from heat and allow mixture to cool for 15-20 minutes.
  2. Place an egg roll wrapper on a floured surface or on a sheet of parchment; brush lightly with egg bath. Place rounded teaspoonfuls of the cooled meat filling about 1 inch apart (and away from the edges) over entire egg roll wrapper. Place another egg roll wrapper directly atop of the meat-dotted wrapper and press down gently to seal around all of the edges. Using a pastry cutter, ravioli stamp or sharp knife, cut into squares (or circles with a stamp). Repeat with remaining wrappers and filling.
  3. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  4. Preheat oil to 325F in a large frying pan. Fry ravioli, turning occasionally, until golden brown — about 3 minutes. Repeat with remaining ravioli.
*Salt the taco meat mixture after all water has evaporated.
**If liquid evaporates too quickly and meat is not super tender, add water (a cup at a time) and continue cooking until it is evaporated.








  1. Holy Cow! I (and my alter ego Kelli) have all these ingredients and with company coming this weekend I think this will be perfect! Interestingly I believe today is National Ravioli Day – so share share and share!!

  2. I don’t get into college basketball at all (mainly b/c I am so ODed on HS ball by this point). :( . But, I would love an excuse to make (and eat) these fried beauties!

  3. I might not watch basketball but I’d be happy to cheer on these tasty little tidbits. My goodness, how did you ever come upon this idea – it’s fantastic!
    I know my husband’s got this bracket thing but I’ll have to ask him about team colors.

  4. Thank goodness for egg roll wrappers. I tried making ravioli once …………..

  5. These look a whole lot better that those pizza rolls my mother used to buy us! Who would care about brackets with these around?

    • adamjholland says:

      Our youngest is addicted to those pizza rolls that you mention. Have you ever noticed that they smell like heartburn?

Speak Your Mind


Rate this recipe: