Fried Ravioli’s, Caesar Salad and Bread for dipping
When I was in college my favorite dinner at the caf. was fried ravioli’s. I just loved them! They use to have them at Papa Gino’s a while back now but they don’t anymore. I’ve been hard pressed to find a place that has them all that often anymore. So one day as I was searching thru the food network website (as I usually do looking for recipes) I stumbled across this one!!! I was a little scared at first. I don’t usually deep fry stuff- but it ended up being super easy and they were very delicious. It’s not something that will be on our every week menu but once in a while they are a great little treat. I made a Ceasar salad to go along with them and sliced up some wheat ciabatta bread for dipping in olive oil and seasonings. Again photo credits go to Kev. Thank you for always taking good pictures for me!!
* Olive oil, for frying
* 1 cup buttermilk
* 2 cups Italian-style bread crumbs
* 1 box store-bought cheese ravioli (about 24 ravioli)
* 1/4 cup freshly grated Parmesan
* 1 jar store bought marinara sauce, heated, for dipping
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.