Addicting Irresistible Fried Ravioli
Before you start judging me, and I know you will if I didn’t stop you, I want to talk about just how amazing these ravioli are. THESE ARE AMAZING. Airy, breaded, flavorful, sinful, addicting… it may look heavy but it tasted so unbelievably light. If Grant Achatz from Alinea can make cheddar air crackers and José Andrés from The Bazaar can make Philly cheesesteak air bread, I just don’t see why I can’t make fried ravioli. With that said, happy Tuesday!
- Grapeseed oil, or other high smoke point oil, for frying
- 1 cup buttermilk
- 2 cups fine Italian-style bread crumbs
- 1 box store-bought porcini or any other kind of ravioli (about 24 ravioli) (porcini ravioli was a good choice because it turned out tasting light and not overly rich)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
- Pour enough oil into a large frying pan to reach a depth of 1/2 inches. I did this to pan fry the ravioli on both sides. If you want, you can add enough oil to reach a depth of 2 inches and fry them without turning sides. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
- While you are heating the oil, place buttermilk in one shallow bowl and breadcrumbs in another shallow bowl. With a large baking sheet on the side, dip each piece of ravioli in buttermilk first to coat completely, then dredge it in the breadcrumbs. Lay the ravioli out on baking sheet. Repeat until all ravioli is breaded.
- When the oil is hot, fry the ravioli in batches, for 1 1/2 minutes on each side, until golden brown. 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.
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