Olive oil for frying
1 cup buttermilk
2 cups Italian style bread crumbs
1 box store bought bite size cheese ravioli (about 24 ravioli)
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 skillet over medium heat until a deep fry thermometer registers 325.
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.
Makes 4 to 6 servings
Polder Candy/Jelly/Deep Fry Thermometer, Stainless Steel, with Pot Clip Attachment and Quick Reference Temperature Guide