GIADA DE LAURENTIIS’ FRIED RAVIOLI
“When I visited St. Louis on my first book tour, I sampled these addictive little cocktail nibbles. They are a perfect addition to an antipasto platter or a fun and easy party appetizer; serve them on a big platter with a small bowl of marinara in the center for dipping.”
Olive oil , for frying
1 cup buttermilk*
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2 cups Italian-style breadcrumbs
1 box store-bought bite-size cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce, heated, for dipping
Heat 2 inches of olive oil in a large frying pan over medium heat until a deep-fry thermometer registers 325 degrees.
While the oil is heating, put the buttermilk and the breadcrumbs 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.
Makes 4 to 6 servings.
*Make your own buttermilk: To a glass measuring cup, add 1 tablspoon lemon juice or white vinegar. Add milk to the 1 cup line. Stir and allow to sit on counter at least 15 minutes. Mixture will be thinner than regular buttermilk, but will work just as well.