Fried ravioli

This fried ravioli from Giada de Laurentiis is so simple, but so delicious!  It isn't as much a recipe as it is just throwing some things together - and the end result is hot, crispy ravioli smothered in marinara goodness.  Mmmmmm! 

FRIED RAVIOLI

Ingredients

Olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs or panko

1 package store-bought ravioli (from the refrigerated section; we used spinach and cheese, but anything would work)

1/4 cup freshly grated Parmesan

marinara sauce, heated, for dipping (jarred or homemade)

Instructions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with 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 and serve with a bowl of warmed marinara sauce for dipping.