Crispy breaded pasta appetizer (Print Version)
# Ingredients:
01 -
1 cup buttermilk
02 -
1 large egg, beaten
03 -
1 cup Italian herb breadcrumbs
04 -
¼ cup parmesan cheese, grated (plus more for garnish)
05 -
4 to 6 cups vegetable oil, or vegetable shortening (for frying)
06 -
20 ounce package refrigerated ravioli
07 -
Fresh parsley, finely chopped (for garnish)
08 -
1 cup marinara sauce, for serving
# Instructions:
01 -
Start by setting up your coating stations. In one shallow bowl, mix together the buttermilk and beaten egg until well combined. In a second bowl, mix the Italian herb breadcrumbs with ¼ cup of grated parmesan cheese.
02 -
Pour 4-6 cups of vegetable oil (or vegetable shortening) into a heavy stockpot or Dutch oven. The oil should be at least 3-4 inches deep. Heat the oil to exactly 350°F - this will take about 15 minutes. Using a thermometer is important here for perfect results.
03 -
While the oil is heating, dip each ravioli first into the buttermilk-egg mixture, making sure both sides get coated. Then place the wet ravioli into the breadcrumb mixture, covering both sides completely. Set the coated ravioli on a sheet pan while you finish coating the rest.
04 -
Once the oil has reached 350°F, carefully add several ravioli to the hot oil (don't overcrowd the pot). The ravioli will initially sink a bit before floating to the top. Fry until golden brown on one side, then flip them over to brown the other side. This happens quickly - just a couple of minutes total.
05 -
Using a slotted spoon, remove the golden brown ravioli from the oil and place them on a paper towel-lined plate or sheet pan to drain excess oil. Continue frying in batches until all ravioli are cooked, making sure the oil temperature stays at 350°F between batches.
06 -
Transfer the fried ravioli to a serving plate while still warm. Sprinkle with additional grated parmesan cheese and chopped fresh parsley. Serve immediately with warm marinara sauce on the side for dipping.
# Notes:
01 -
These crispy fried ravioli transform refrigerated pasta into a crowd-pleasing appetizer that's perfect for parties or as a unique dinner option.
02 -
The ravioli can be breaded ahead of time and refrigerated until ready to fry - just cover the pan with plastic wrap and they'll keep until the next day.
03 -
Maintaining the proper oil temperature is crucial - too cold and the ravioli will absorb too much oil, too hot and they'll brown before cooking through.