Ingredients
-
-
1
-
2
-
20
-
1/4
-
9
-
-
-
-
-
-
-
-
-
Directions
Fried Ravioli, Another Italian appetizer by Giada De Laurentiis Some people might like a larger portion of marinara sauce, it depends upon your preference , This was awesome! I made it a main dish, but cut it down for 2 (10 ravioli) I followed the recipe exactly, except I put the parmesan on my sauce! They were good; the buttermilk is an excellent medium for the breadcrumbs to adhere to, while adding a little bite Thanks so much for sharing, WiGal
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Steps
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1
Done
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Pour Enough Olive Oil Into a Large Frying Pan to Reach a Depth of 2 Inches. |
|
2
Done
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Heat the Oil Over Medium Heat Until a Deep-Fry Thermometer Registers 325 Degrees F. |
|
3
Done
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While the Oil Is Heating, Put the Buttermilk and the Bread Crumbs in Separate Shallow Bowls. |
|
4
Done
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Working in Batches, Dip Ravioli in Buttermilk to Coat Completely. |
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5
Done
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Allow the Excess Buttermilk to Drip Back Into the Bowl. |
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6
Done
|
Dredge Ravioli in the Bread Crumbs. |
|
7
Done
|
Place the Ravioli on a Baking Sheet, and Continue With the Remaining Ravioli. |
|
8
Done
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When the Oil Is Hot, Fry the Ravioli in Batches, Turning Occasionally, Until Golden Brown, About 3 Minutes. |
|
9
Done
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Using a Slotted Spoon, Transfer the Fried Ravioli to Paper Towels to Drain. |
|
10
Done
|
Sprinkle the Fried Ravioli With Parmesan and Serve With a Bowl of Warmed Marinara Sauce For Dipping. |
