Ingredients
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread
crumbs - 1 box store-bought cheese ravioli (about 24 ravioli)
- 1/4 cup freshly grated Parmesan
- 1 jar store bought marinara sauce, heated, for dipping
Directions
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.
3 comments:
I grew up eating this in St. Louis, but have not found it here. Thanks for the recipe!
Kelly
This is my FAVORITE dish! It is a St. Louis tradition actually and it can be hard to find in restaurants outside of here, but it is fabulous! I am so excited you liked it! We had it at our rehearsal dinner as the appetizer and it was one of the few things i was not too nervous to eat. ha ha!
sooooo this recipe sounds AWESOME! i will have to try it soon :)
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