Ingredients
- Essential olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs
- 1 supply yard-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar commercially made marinara sauce, heated, for dipping
Directions
Pour enough essential olive oil right into a large fry pan to achieve a depth of two inches. Heat the oil over medium heat until an in-depth-fry thermometer registers 325 levels F.
As the oil is heating, place the buttermilk and also the bread crumbs in separate shallow bowls. Employed in batches, dip ravioli in buttermilk to coat completely. Permit the excess buttermilk to drip into the bowl. Dredge ravioli within the bread crumbs. Put the ravioli on the baking sheet, and follow the remaining ravioli.
Once the oil is hot, fry the ravioli in batches, turning from time to time, until golden brown, about 3 minutes. Utilizing a slotted spoon, transfer the fried ravioli to sponges to empty.
Sprinkle the fried ravioli with Parmesan and serve having a bowl of warmed marinara sauce for dipping.
Recipe thanks to Giada De Laurentiis