A perfect appetizer for a neighborhood party, these fried ravioli are bound to be gobbled up.
Just pick one up, dip it in the marinara sauce and pop it in your mouth.
They taste a little like fried cheese sticks except better. The crispy pasta with a warm gooey cheesy center tastes delicious dipped into the warm tomato sauce.
At the grocery stop, pick up a bag of frozen ravioli and let it thaw before using. Grab a carton of buttermilk or eggs to use as your binding agents. Make sure you have enough oil for the pan. You will work quickly so it may benefit to have a partner in the kitchen.
Fried Ravioli with Marinara
- 1 cup canola oil
- 1 cup buttermilk or 2 eggs
- 2 cups Italian-style breadcrumbs
- 1 pound bag of Rosetto cheese ravioli, thawed
- 1/2 cup grated Parmesan cheese
- 1 16-ounce jar Bertolli marinara sauce, tomato and basil
Heat the oil on the stove top in a large frying pan over medium high heat. Add more oil if necessary to have 1.5 - 2 inches depth to fry the ravioli.
While the oil is heating, pour the buttermilk in one bowl and the breadcrumbs in another. Quickly dip the ravioli into the buttermilk completely then into the bowl of breadcrumbs covering each ravioli completely.
Fry the ravioli in batches about two minutes aside or until each ravioli puffs up and is golden brown. Keep an eye on your oil temperature so you don't burn the ravioli. Remove the fried ravioli with a slotted spoon and transfer to a foil lined cookie sheet. Keep the fried ravioli warm in at 200° F oven. Continue with the remaining ravioli.
Once all the ravioli are fried, sprinkle with Parmesan cheese and serve with warmed Bertolli marinara sauce.
Serves 8 to 10. Total time 30 minutes.