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Fried Ravioli

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By Sydney
{Image from: Fallen Soufflé}


You'll need:


1 box ravioli (found in the refrigerator section of the grocery store)
Butter milk
Italian seasoned bread crumbs
Oil for frying

All you need to do:

Line one cookie sheet with waxed paper and set aside.
Line one cookie sheet with a double layer of paper towels and set aside.
Pour the buttermilk into a shallow bowl (start with about ¾ of a cup and refill if necessary)
Put about 1 cup of seasoned breadcrumbs into a shallow bowl (refill as necessary).
Dip the ravioli in the buttermilk, letting excess drip off.
Then dip the ravioli in the seasoned bread crumbs.
Place the breaded ravioli on the cookie sheet with waxed paper.
In a large skillet, heat about 1 inch of oil to 325 degrees. Using a skillet helps because the surface area is larger than a pot.
Gently drop the breaded raviolis in the oil and fry until the underside is a light golden brown, then gently roll the ravioli over to brown the other side.
When both sides are a light golden brown, remove and drain on the cookie sheet with paper towels.


*Thanks to Linda Hendricks for this recipe!*
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