Stuffed Deep Fried Black Pepper Ravioli with Spicy Cayenne Pepper & Parmesan Marinara Dipping Sauce

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Jackfruit Stuffing
Coconut oil 2 tsp
Chicken stock 2 cup
White onion, diced in cubes 1 each
Garlic cloves, finely chopped 4 each
Marinated Jackfruit (from above) 20 oz
Salt, to taste 1/2 tsp
Salted butter 1 tsp
Marinated Jackfruit
Can jackfruit in syrup. Drain syrup from the fruit 20 oz
Chicken stock 1/3 cup
Club House Pepper, Black Ground 1/3 tsp
Coconut oil 1/3 tsp
Salt, to taste 1/2 tsp
Pasta sheets
All-purpose flour 2 cups
Eggs 4
Salt 1/3 tsp
Olive oil 1 tsp
Club House Cayenne Pepper, Ground 1 tsp
Spicy Marinara Sauce
San marzano tomatoes, canned and whole 750 mL
Garlic 1 tsp
White onion 1/2 each
Olive oil 1/4 cup
Club House Cayenne Pepper, Ground 1/2 tsp
Parmesan cheese 1/2 cup
Salt, to taste 1/2 tsp


This recipe was created for Club House for Chefs by: James Mitchell and Danai Alexopoulos-Mitchell Chef Owners of House of Chef James Mitchell in Sanit-Lazare, QC.

For the Marinated Jackfruit: Mix all ingredients and refrigerate for a minimum of 2 hours or overnight.

For the Pasta Sheets: Place flour in bowl and make a well. Place all ingredients in the well and with a fork begin to scramble, blending all ingredients until you get a sticky dough. Flour surface and place sticky dough in the middle and begin to knead until well incorporate and not sticky. Wrap up the dough and let stand for 20 minutes, while you prepare jackfruit stuffing.

For the Jackfruit Stuffing: Heat a pan filled with the coconut oil, cubed onion, garlic and chicken stock. Caramelize onions and garlic until transparent. When all liquid has been evaporated, add jackfruit marinade with the chicken stock and simmer for 20-25 minutes. When ingredients are soft and simmered, take two forks and mash and pull apart ingredients. Remove from heat, let cool and add crumbled goat cheese.

For the Spicy Marinara Sauce: Mix all of the ingredients and bring to a boil for about 30 minutes and puree sauce.

For the Ravioli Filling: Create your raviolis, either by ravioli maker or by hand. Stuff all raviolis with filling and close. Deep fry the raviolis until golden brown.

For Serving: Plate on a chopping block with micro greens and spicy marinara dipping sauce.

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