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Quick & Easy Fried Ravioli

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Recipe

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

 

Yield

8 servings

Prep

8 min

Cook

14 min

Ready

26 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 x olive oil
for frying, or other vegetable oil
* Camera
1 cup buttermilk
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1 ¾ cups bread crumbs
italian style
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24 each ravioli
store-bought, 1 box
*
3 tablespoons Parmesan cheese
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1 each marinara sauce
store-bought, 1 jar or homemade, heated, for dipping
* Camera

Ingredients

Amount Measure Ingredient Features
1 x olive oil
for frying, or other vegetable oil
* Camera
237 ml buttermilk
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414 ml bread crumbs
italian style
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24 each ravioli
store-bought, 1 box
*
45 ml Parmesan cheese
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1 each marinara sauce
store-bought, 1 jar or homemade, heated, for dipping
* Camera

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!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 56g (2.0 oz)
Amount per Serving
Calories 11316% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 234mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 1%
Calcium 10% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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