Prep 15 mins
Cook 15 mins
Another Italian appetizer by Giada De Laurentiis. Some people might like a larger portion of marinara sauce, it depends upon your preference.
- 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.
- 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.
- Place 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, transfer 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.
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.
An excellent appetizer last night. Made recipe as stated with no adjustments. An easy recipe to prepare, and it also had excellent flavors. Made for 123 hit wonders.
This is an excellent appetizer or small meal!.I did not use buttermilk but a small amount of evaporated milk. It seemed to hold better. If you fresh frozen ravs, defrost and pat dry first. You can use other cheese, asiago grated is great also. If you want to try another dipping sauce,balsamic vinegar is also another one to put on the table with the marinara or italian red sauce. This is good! I personally loved fried ravs. Thanks for posting. Do not get the oil too hot, watch the thermometer, olive oil has a low flame point for all of those who do not have a deep fryer or fry pan.