Tuesdays are a mixed bag for dinner.
Usually Tuesdays are dinner-for-one because my hubs has graduate classes after work and doesn’t get home until about 10pm. Since its just me, I get kinda lazy when it comes to cooking so I do one of 3 things. (1) Fast food, (2) order pizza or (3) nuke a tv dinner. Not the healthiest dinner choices right?
Well… I aint about to change now. HAHA
Hence my unhealthy dinner choice of fried cheesy goodness. Notice anything interesting about my picture? Go ahead. Scroll down. I’ll wait.
Uh? What are you talking about CB? I dont see… Ohmygod is that ketchup?
Yessirree bob! Forget the marinara sauce. I eat my fried raviolis with ketchup! Nom nom nom…
Recipe adapted from Food Network, Giarda De Laurentiis
Olive oil, for frying
1 cup buttermilk
2 cup Italian-style bread crumbs (I used 2 cups plain breadcrumbs + 6 tsp italian seasoning)
1 box store-bought bite-size cheese ravioli (I used about 30 large (3″x3″) cheese 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 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.
[NOTES: I put the bread crumb mixture in a ziplock bag for easy coating and clean up!]
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 2-3 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.
Husband rating: N/A
Wifey rating: A
Too good. I’ll be dreaming about fried raviolis and ketchup tonight. HAHA
Entry filed under: finger foods.