Fried Ravioli

Jan 20, 2010
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of
2". Heat the oil over medium heat until a deep-fry thermometer
registers 325F. While the oil is heating, put the buttermilk and the
bread crumbs in separate shallow bowls. Working in batches, dip
ravioli in buttermilk to coat completely. Allow the excess
buttermilk to drip back into the bowl. Dredge ravioli in the bread
crumbs. Place the ravioli on a baking sheet, and continue with the
remaining ravioli. When the oil is hot, fry the ravioli in batches,
turning occasionally, until golden brown, about 3 minutes. Using a
slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with parmesan and serve with a bowl of
warmed marinara sauce for dipping.


Post a Comment