Toasted Ravioli

Source: Garnish and Glaze

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 4 dozen ravioli

Total time: 1 hour

INGREDIENTS

• 1.5-lb beef ravioli (frozen is fine, but thaw beforehand)
• 1 cup buttermilk
• 2 eggs
• 2 cups Italian bread crumbs
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying
• Parmesan cheese for garnish
• Marinara sauce for dipping

DIRECTIONS

• In a small bowl, whisk together the buttermilk and eggs
• In a shallow dish, mix the bread crumbs, salt, and pepper together
• Dip each ravioli into the milk mixture and then coat with bread crumbs, pressing to cover both sides thoroughly. Arrange on a large baking sheet.
• Freeze the breaded ravioli for about 30 minutes, until firm. 
• Fill a heavy pot with 2 inches of oil and heat to 350 degrees F.
• Fry the ravioli in batches until golden, about 2-3 minutes each side.
• Place on a paper-towel-lined plate to drain. 
• Garnish with parmesan cheese and serve warm with marinara sauce.