Quick & Easy Fried Ravioli
Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.
Yield
8 servingsPrep
8 minCook
14 minReady
26 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
for frying, or other vegetable oil |
*
|
| 1 | cup |
buttermilk
|
|
| 1 ¾ | cups |
bread crumbs
italian style |
|
| 24 | each |
ravioli
store-bought, 1 box |
* |
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | each |
marinara sauce
store-bought, 1 jar or homemade, heated, for dipping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
olive oil
for frying, or other vegetable oil |
*
|
| 237 | ml |
buttermilk
|
|
| 414 | ml |
bread crumbs
italian style |
|
| 24 | each |
ravioli
store-bought, 1 box |
* |
| 45 | ml |
Parmesan cheese
|
|
| 1 | each |
marinara sauce
store-bought, 1 jar or homemade, heated, for dipping |
*
|
Directions
Pour enough olive oil or other vegetable 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℉ (160℃).
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.
Arrange 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, put 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.
Enjoy!
