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    You are in: Home / Recipes / The Best Fried Ravioli Recipe
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    The Best Fried Ravioli

    The Best Fried Ravioli. Photo by Kim D.

    1/2 Photos of The Best Fried Ravioli

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    LittleMissCook's Note:

    I got this recipe off of "Everyday Italian" with Giada De Laurentiis. TALK about GOOD!! I made it for my husband (who is a ONLY meat and potatoes kind of guy) and he flipped! It's even better than cheese sticks...and who can top that?

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    Ingredients:

    Servings:

    Units: US | Metric

    • olive oil, for frying
    • 1 cup buttermilk
    • 2 cups Italian seasoned breadcrumbs
    • 1 (24 count) box store-bought cheese ravioli (about 24 ravioli)
    • 1/4 cup freshly grated parmesan cheese
    • store bought marinara sauce, heated, for dipping

    Directions:

    1. 1
      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.
    2. 2
      While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
    3. 3
      Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl.
    4. 4
      Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
    5. 5
      When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
    6. 6
      Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
    7. 7
      Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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    Ratings & Reviews:

    • on July 04, 2010

      55

      This was really good..and different. Everyone liked them. I did make a small change after reading reviews, and breaded them a little differently by dusting in flour first, then the buttermilk, then in a combination of breadcrumbs and Panko. The breading did stay on. Thank you for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2012

      55

      I took some pointers from other reviewers in that I coated the ravioli in flour first, shook off the excess and then proceeded to the rest of the recipe as instructed. I also added some garlic powder, onion powder and a bit of adobo (why not?!) to the breadcrumbs. The breadcrumbs held to the ravioli with no problems. I will definitely be making this again. This is sure to be a crowd-pleaser. Thank you for this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2014

      Or, if you live in the St. Louis area, grocery stores carry ravioli already breaded - called "toasted ravioli" which is really good and SO EASY.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for The Best Fried Ravioli

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 281.2
     
    Calories from Fat 50
    17%
    Total Fat 5.6 g
    8%
    Saturated Fat 2.2 g
    11%
    Cholesterol 8.5 mg
    2%
    Sodium 1215.2 mg
    50%
    Total Carbohydrate 44.2 g
    14%
    Dietary Fiber 2.9 g
    11%
    Sugars 6.4 g
    25%
    Protein 12.9 g
    25%

    The following items or measurements are not included:

    cheese ravioli

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