Ingredients
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-
1
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2
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1
-
1/4
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-
-
-
-
-
-
-
-
-
Directions
The Best Fried Ravioli,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?,Do you thaw the frozen ravioli first before dredging?,I love raviolis, hoping to do this recipe soon. At home we are trying to go healthier in our cooking, so I’m wondering if this recipe could be done in a convection oven? What do you think?
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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. Heat the Oil Over Medium Heat Until a Deep-Fry Thermometer Registers 325 Degrees F. |
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2
Done
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While the Oil Is Heating, Put the Buttermilk and the Bread Crumbs in Separate Shallow Bowls. |
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3
Done
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Working in Batches, Dip Ravioli in Buttermilk to Coat Completely. Allow the Excess Buttermilk to Drip Back Into the Bowl. |
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4
Done
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Dredge Ravioli in the Bread Crumbs. Place the Ravioli on a Baking Sheet, and Continue With the Remaining Ravioli. |
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5
Done
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When the Oil Is Hot, Fry the Ravioli in Batches, Turning Occasionally, Until Golden Brown, About 3 Minutes. |
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6
Done
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Using a Slotted Spoon, Transfer the Fried Ravioli to Paper Towels to Drain. |
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7
Done
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Sprinkle the Fried Ravioli With Parmesan and Serve With a Bowl of Warmed Marinara Sauce For Dipping. |
