It’s amazing what you can make with store-bought ravioli right out of the grocer’s freezer section. Just look at these wonderfully crispy appetizers that are as easy as they are delicious, and that only take minutes to cook!
Although the instructions explain how to pan-fry them, we decided to deep-fry them to give them a little extra crunch and to really bump things up a notch. Serve them up hot from the pan with plenty of warm marinara sauce on the side as a dip, then go to town…these bad boys are decadent and delicious and we can’t get enough!
- 3/4 cup buttermilk
- 1 egg
- 3/4 cup panko breadcrumbs
- 3/4 cup seasoned breadcrumbs
- 1/2 cup parmesan cheese, grated, divided
- 24 cheese ravioli (fresh or thawed, if frozen)
- 2 cups marinara
- fresh basil, to taste
- olive oil, as needed
- Heat at least 1 cup of olive oil in a deep skillet or Dutch oven. You need 1-2 inches of oil. Use a thermometer and heat oil to 350º F.
- In a medium bowl, whisk together the egg and buttermilk until smooth, then transfer mixture to a shallow dish or bowl.
- In a separate bowl, mix together panko breadcrumbs and Italian breadcrumbs, then mix in 1/4 cup parmesan cheese.
- Dip each ravioli into the buttermilk mixture, turning to cover both sides. Shake off excess, then roll ravioli in the breadcrumb mixture, pressing to adhere, until thoroughly coated.
- Place prepared pasta on a lined baking sheet and continue with remaining ravioli.
- Working in batches, carefully lower pasta into oil and fry, about 90 seconds on each side, until golden brown. Use a slotted spoon to remove ravioli and drain on paper towel-lined plates. (Check the oil temperature between batches, reheating it to at least 325º F before starting the next batch.)
- Sprinkle the fried ravioli with the remaining 1/4 cup of Parmesan cheese and serve with the marinara sauce in a ramekin for dipping. Garnish the serving plate with fresh basil.
Recipe adapted from My RecipesSKM: below-content placeholder