Recipe Fried Lox Ravioli in Tomato Cream Wine Sauce


Disabled and Retired Veteran
18 Dec 2017
Local time
5:58 PM
Fried Lox Ravioli in Tomato Cream Wine Sauce:



1) Semolina flour - 1-1/2 Cup
2) Eggs - 2
3) Lox - as required
4) Spinach - 1/4 Cup
5) Ricotta Cheese - 1/4 Cup
6) Cream Cheese - 2 to 3 tblspns.
7) Garlic - 4 to 5 tspns.
8) Shallot - 1/2
9) Serrano pepper - 1 large
9) Black olives - 5 to 6
8) Tomato Sauce - 1/2 cup
9) Half n Half - 1/8 cup
10) Wine, Syrah - 1/4 cup
11) Basil - 1 tspn.
12) Oregano - 2 tspns.
13) Olive Oil - as required
14) Water - as required


Ravioli Pasta:

1) Remove stems from spinach leaves and chop the spinach.
2) Cook the spinach in shallow pan of water.
3) Blend ricotta, spinach and 1 tsp. cream cheese.
4) Cut Lox strips to create 1 x 1" pieces.
5) On a board or mat place flour in a pile.
6) Push down the middle of the pile to create a catch basin or well.
7) In a bowl, beat the eggs.
8) Fill a cup with warm water.
9) Pour the eggs into the flour well.


10) Use hands or a fork to mix the egg with the flour.
11) While mixing add only enough water to make a stiff dough.
12) Knead the dough and let it set for 15 minutes.


13) Flour a rolling surface and outer surface of the dough ball.
14) Divide the dough for bottom and top pieces.
15) Roll out two thin sheets about 1/16 to 1/8" thick.
16) Place content spoonfuls of ricotta spinach blend on the dough.

NOTE: Place the ravioli content spoonfuls about 1 to 1-1/2" square all along the dough in regular rows and columns, leaving borders to later seal the raviolis.

17) Top each content square with lox.
18) Slightly moisten all exposed areas of the bottom dough sheet.
19) Cover the bottom sheet with the top sheet and seal them together.
20) Cut the ravioli pasta pieces out in regular 2 x 2" squares.
21) Lay the ravioli pasta on parchment paper and set aside.



1) Dice the garlic, peppers and shallot.
2) Cross cut the olives into pieces.
3) Add diced ingredients to a sauce pan.
4) Blend half n half, olive oil with cream cheese.
5) Add blended mix to sauce pan with tomato sauce, wine and spices.
4) Heat at medium temperature until olives, shallot and peppers soften.
5) Remove from heat and set aside.

Final Preparation:

1) Reheat the sauce in a suitable pot.
2) Pan fry the the ravioli in olive oil.
3) Cover a serving plate with the pan fried ravioli.


4) Ladle the sauce over the ravioli on the serving plate.


5) Serve.

NOTE: Sprinkle on grated Parmesan or Romano cheese, if desired.
I can see putting the sauce on the side, and dipping these in as appetizers, too. How did the dough turn out? Semolina is a pretty sturdy flour to use by itself.

Kneading the dough with a fork kept the hands clean and worked out real well, as you can see from the photo I took. It was necessary to flour the outside of the dough from time to time to keep it from sticking to the rolling pin, but that was to be expected.

The biggest problem I had with this was the shaking of my old man's hands as I worked. But despite that, things turned out well. Dipping the raviolis in sauce might work, but then, pieces of olive, garlic and shallot would not really stick to the raviolis.

This was an enjoyable meal and orange colored sauce matched the color of lox.
Last edited:
Morning Glory, the ravioli looks green because of the spinach, not because of my camera or their being spoiled.

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