Thursday, August 9, 2012

Fried Ravioli

My middle child Simon spent the summer in Tennessee working at an outdoor adventure camp for kids; he loved every aspect of it! One of his favorite things about the camp was the night the cook made fried raviolis. He mentioned this to me the other day so I decided to recreate them for him. We were all pleased with how they came out, they were easy to make and so tasty. A perfect appetizer for a party, or for dinner, served with a big salad and crusty bread. 


Vegetable oil for frying
1 c milk
2 c Italian-style bread crumbs
1 box store -bought cheese ravioli (about 24)
1/4 c freshly grated Parmesan
1 jar marinara sauce, for dipping

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.

Place milk and breadcrumbs in separate bowls
Dunk raviolis in milk
Dredge in breadcrumbs
Place on cookie sheet 
Simon helping out
They fry very quickly, and puff up
Place on paper towel to drain
I crammed them into the pan
Top with parmesan cheese and serve with dipping sauce


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