Fried Ravioli, the recipe

It seems the fried ravioli from my February cookbook post brought about some interest. Some serious interest.

So, here is the recipe for those crunchy little bundles. Make them for your dinner tonight!

Fried Ravioli
from Giada De Laurentiis' Everyday Pasta

Olive oil, for frying (I used canola oil)
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought bite-size cheese ravioli (I could only find spinach and cheese)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce (store bought or homemade), heated, for dipping

Heat 2 inches of olive oil in a large frying pan over medium heat until a deep-fry thermometer registers 325F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat 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 cheese and serve with a bowl of warmed marinara sauce for dipping.