Ingredients
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1
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2
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1
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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. |
