Recipe by WiGal
Another Italian appetizer by Giada De Laurentiis. Some people might like a larger portion of marinara sauce, it depends upon your preference.
Top Review by alligirl
This was awesome! I made it a main dish, but cut it down for 2 (10 ravioli). I followed the recipe exactly, except I put the parmesan on my sauce! They were good; the buttermilk is an excellent medium for the breadcrumbs to adhere to, while adding a little bite. Thanks so much for sharing, WiGal.
- olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian style breadcrumbs
- 20 ounces cheese ravioli (about 24 ravioli)
- 1⁄4 cup parmesan cheese, freshly grated
- 9 ounces marinara sauce, heated, for dipping
Directions See How It's Made
- 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.