- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 box store-bought cheese ravioli (about 24
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for
Pour enough olive oil into a large frying pan to reach a depth of 2
inches. Heat the oil over medium heat until a deep-fry thermometer
registers 325 degrees F.
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.