fried ravioli appetizer ~ yum!

Welcome to our fun recipe blog hop ~ the Ultimate Recipe Challenge ~ and this month we’re all about pasta. This fried ravioli appetizer is irresistible! 

Bluwaterguy always says that pasta is my safety food. When there are too many choices on a menu, or I’m in hurry, or I’m stressed out ~ I go with pasta ~ and it’s all good!

These fried ravioli are a perfect one bite appetizer ~~~

That’s Bluwaterguy reaching in for another nibble in the background! 🙂

You can make a little or a lot ~ they keep warm in the oven as you’re prepping. See the directions for details.

This recipe is super easy, and I usually have the ingredients in the pantry. Buttermilk is the ingredient I don’t typically have on hand, but a substitute is easily created by adding a tablespoon of lemon juice to a cup of milk. Here’s the rest of the low down ~~~

fried ravioli appetizer ~~~
Recipe courtesy of Giada De Laurentiis ~ Food Network

ingredients
   1 box fresh ravioli ~ about 24 small ravioli
   1 jar marinara sauced ~ heated for dipping
   2 cups Italian style bread crumbs
   1 cup buttermilk
   1/4 cup fresh grated parmesan cheese
   olive oil for frying

directions
~ Pour enough olive oil into a frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. {I actually used my electric skillet heated to 375 degrees for this batch.}

~ 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. {I actually used my electric skillet heated to 375 degrees for this batch.} The ravioli will puff up as they brown.

~ 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.

~ After each batch is finished frying, I put them on a baking sheet with parchment paper in a warm oven at 200 degrees to keep warn until ready to eat!

Add your favorite beverage {or a bottle of Chianti!} and a few friends. Get ready to dip and have fun. 

And now ~ mangia bene!