olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli - found in refrigerated section (about 24 ravioli)
¼ cup freshly grated parmesan
marinara sauce, heated for dipping
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 325ºF. (If you don't have a thermometer, another way to check the temperature is to just drop a few drops of buttermilk into the bread crumbs, and carefully drop the small nugget of "breading" into the oil. If it sinks to the bottom, but then floats back to the top, the oil is ready. If it instantly rises or stays sunk, it's not the right temp.)
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 of 4 or 6, turning occasionally, until golden brown, about 3 minutes. Ravioli will "puff" up. 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.
olive oil, for fryingPour 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 325ºF. (If you don't have a thermometer, another way to check the temperature is to just drop a few drops of buttermilk into the bread crumbs, and carefully drop the small nugget of "breading" into the oil. If it sinks to the bottom, but then floats back to the top, the oil is ready. If it instantly rises or stays sunk, it's not the right temp.)