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Homemade or store-bought Ravioli - fresh or frozen, if frozen, thaw before using
oil for frying
1 cup buttermilk
2 eggs
1/2 cup flour
1 1/2 cup seasoned bread crumbs
grated Parmigiano-Reggiano cheese
1. Bring a pot of water to a rolling boil. Then cook the ravioli for about 2-3 minutes at most ( don't over cook ). Then remove them to a pan of cold water to stop the cooking process.
2. Remove from water, place on a rack to let them drain and dry off.
3. Whisk buttermilk and eggs together in a bowl.
4. Put flour in a small bowl
5. Put breadcrumbs into a bowl
6. Heat oil in a Dutchoven or deep fryer to 360°
7. Gently roll the Ravioli in the flour to give them a light coating
8. Now place the flour coated Ravioli in the milk and egg wash. Remove them with a slotted spoon and let the excess drain off.
9. Now place the Ravioli in the breadcrumbs and give them a good even coating of the breadcrumbs.
10. Now put the Ravioli in the hot oil and cook for 3 to 4 minutes ( roll them over half way through for even frying and color ) or til golden brown.
11. Remove the Ravioli when done frying and put them on a cookie sheet lined with paper towels.
12. While the Ravioli is on the cookie sheet and hot, sprinkle them with the grated Parmigiano-Reggiano cheese.
Tips
I like to serve these with a warm marinara sauce.
If you are making your own Ravioli, you can use any filling you like, so be creative.
I also make these for a dessert treat using pie filling or fruit preserves for the filling, Panko crumbs, and dust them with powdered sugar with nutmeg mixed in. I make a sweetened cream cheese sauce for dipping these.
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