Ravioli, filled with ricotta cheese are dipped in buttermilk and coated with panko crumbs. They are deep-fried to a crunchy golden brown and served with a delicious Marinara Sauce. What’s not to love? This appetizer is surprisingly light. It’s also very easy to make ahead, and then to deep fry once your guests have arrived.
Crunchy, light pillows of ricotta cheese filling dipped in a delicious Marinara Sauce. How does that sound to you? It’s the buttermilk that gives that nice tang.
To make these, I bought a package of fresh cheese ravioli. I made my own marinara sauce, which doesn’t take that long. Store bought marinara sauce is a completely acceptable shortcut. Craig and I were having a vegetarian as a dinner guest. This sounds like an acceptable appetizer!
Instead of using Italian breadcrumbs, I used Panko Crumbs. Welcome to the world of golden crunch, folks. Panko crumbs actually easy to find in the international section of your grocery store.
Season the Panko crumbs with Italian seasoning. If you don’t have panko crumbs, use regular breadcrumbs. Again, I make my own breadcrumbs with a food processor. It’s a great way to use stale bread.
This is 1% Buttermilk. I figure I can cut a fat gram or two, since I’m will be deep frying in oil! Ha! I used peanut oil, that I buy in bulk. You can use vegetable oil, too. Start heating the oil until it reaches 325 degrees. Use a thermometer. Keep an eye on it, and if you have kids– keep them at a safe distance.
TASTING NOTES: Crunchy. Surprisingly, very lite and not greasy or heavy. Cheesy. The marinara sauce brings it home. Our guest really liked them. So did I. Fabulous!
While I make my own Marinara sauce and seasoning mix, I don’t make my own Ravioli. That is still on my recipe bucket list. One more thing– I was surprised at how little oil this recipe really used. I filter my oil and pour it back into a bottle. It can be reused a few more times.
Buttermilk Dipped Fried Ravioli Appetizers with Marinara Dipping Sauce
Ingredients
- 1 jar store bought marinara sauce heated, for dipping (I make my own) or make the homemade marinara sauce listed below
Homemade quick marinara sauce (optional):
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 1 whole bay leaves
- 1/2 teaspoon sugar
- 1 28 ounce can crushed tomatoes (buy San Marzano if possible)
- salt and pepper to taste
For the ravioli:
- Olive oil for frying (I use peanut oil)
- 1 cup buttermilk
- 2 cups Italian-style bread crumbs I use Japanese Panko crumbs for extra crunch and season them with Italian seasoning
- 1 box store-bought cheese ravioli about 24 ravioli
- 1/4 cup freshly grated Parmesan
- 1 teaspoon oregano dried*
- 1 teaspoons basil dried*
- or 1 Tablespoon Italian Seasoning
Instructions
- Pour enough 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.
To make marinara sauce (if not using store bought):
- Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent.
- Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves.
- Sprinkle in sugar, salt and pepper.
- Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
Notes
I've made this and love it! I think the round ravioli's look alot cuter!
Pinch me, I think I'm dreaming. These look amazing!
Talking with other foodies is definitely an experience in and of itself. And an amazing one at that! I could talk food for hours without fail.
A big kiss to Kelly too!!!! These sound incredible.
This looks delicious and so tasty!!! I will have to try!! I love getting to talk with true foodies too! 😉
Erin
http://www.ekatskitchen.com
YUMMY I have been looking for something new to do with my ravioli yum yum cant wait to try this.
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Oh, you're the devil! I love those things. And now I'm craving them.
I have always wanted to make that! YUM. I like the use of Panko bread crumbs too.
This looks absolute;y scrumptious. A glass of wine and few of these tasty ravioli appetizers, life would be good.
Yum yum. Panko crumbs make everything taste better. These babies are gorgeous.
Sam
Fried cheese-filled pasta – it doesn't get much better than that. I couldn't get along without panko in the pantry.
fried ravioli is awesome! And if you have extra, fry them up and freeze them on a sheet pan. Then whenever you want more, you can just heat them up in the toaster oven, grab some marinara and they are just as good then!
It is so great to meet others who understand our food ramblings. I love these fried raviolis Debby. They look like little pillows of cheesy, crunchy deliciousness!
Debby, I used to live in St. Louis which claims to be the original home of the fried ravioli creation. I have never forgotten my first bite on "the Hill" (the Italian neighborhood of St. Louis) oh yum,,,, gotta make this for absolutely sure! So nice to use a little store bought raviolis every now and then, altho my mother would die if she knew I'd taken a short cut….but she doesn't have fulltime job like us. Love the buttermilk and the panko. Thanks so much. PS….my Wordless Wednesday photo is dedicated in my heart to you. Please take a peak at it if you have a chance. Hugs, Roz
Is there a way to make these delicious ravioli, but bake them instead of frying??
Thanks!
Katherine…alas, I would not know if baking would work. This is one of those dishes that just needs to be fried, to get that crunch outside and tender inside. I don't deep fry very often, but once in a while– you just have to go for it. I limited myself to four of these.
We use to have a restaurant near by that served these and they are the best. I'll have to give this resipe a try soon!
Oh my! I love fried ravioli and I think these are the best I've ever seen. Too many folk pan fry and that doesn't get maximum crispiness or that lovely puffy texture. I'm in love. I think I know what to do with those containers of frozen marianara I cooked up over the weekend.
It looks like we should make you an honorary Italian! I have tried making my own ravioli and it is a bit difficult to master. The pasta sheets have to be just the right thickness. But fried? This is decadent!
I could have sworn I commented on this post. grrr.
These ravioli look delicious. I haven't had them in years but we used to get them at a cheapo Italian restaurant until they closed.
Hi, Debby. Just like Bella, I remember this specialty from trips to St. Louis. Now I can see just how easy they are to do at home.
Thanks,
Dan
These look really fabulous! And so does the marinara and seasoning blend! Thanks so much for sharing! Have a great weekend!
Holey moley! You have me drooling over here! That looks seriously good, Debby!
~ingrid
These look seriously tasty. Yum.
Buttermilk Dipped Ravioli? This truly is a feast for the eyes! Love it. Reminds me of some of the meals I saw on Food Network's Extreme Chef.
Thanks for the post 🙂