The Best Fried Ravioli

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?

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

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

Reviews

[nisea916]

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.

[hanniebananie]

These were very good but the breading did not stay on very well. I also recommend leaving them in a little longer than 3 minutes. Instead of marinara sauce I used alfredo sauce.

[Buffet of Womanliness]

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.