Buttermilk Dipped Fried Ravioli Appetizers with Marinara Dipping Sauce
Crunchy, light pillows of ricotta cheese filling dipped in a delicious Marinara Sauce. What's not to love? This appetizer is surprisingly light and crunchy. It's also very easy to make ahead, and then to deep fry once your guests have arrived.
Course Appetizer
Cuisine American, Italian
Keyword Buttermilk Dipped Fried Ravioli Appetizers with Marinara Dipping Sauce
Author Debby - www.AFeastfortheEyes.net
Ingredients
1jar store bought marinara sauceheated, for dipping (I make my own) or make the homemade marinara sauce listed below
Homemade quick marinara sauce (optional):
2tablespoonsolive oil
1medium onionchopped
2teaspoonsminced garlic
1whole bay leaves
1/2teaspoonsugar
128 ounce can crushed tomatoes (buy San Marzano if possible)
salt and pepperto taste
For the ravioli:
Olive oilfor frying (I use peanut oil)
1cupbuttermilk
2cupsItalian-style bread crumbsI use Japanese Panko crumbs for extra crunch and season them with Italian seasoning
1box store-bought cheese ravioliabout 24 ravioli
1/4cupfreshly grated Parmesan
1teaspoonoreganodried*
1teaspoonsbasildried*
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):