1/3 cups canola oil
24-ounce packaged of ravioli (I used cheese ravioli)
1/2 cup buttermilk
1/2 cup Italian breadcrumbs
1/4 cup Parmesan, grated
1/2 tablespoon garlic powder
marinara or spaghetti sauce
Directions:
Place buttermilk in a shallow dish. Combine the breadcrumbs and Parmesan in a second shallow dish. Dip ravioli in buttermilk, coating completely. Shake off excess buttermilk and then dredge the ravioli in breadcrumbs. Place on plate. Repeat with the rest of the ravioli.
Even the uncooked ravioli look delicious. |
Toasted ravioli with marinara sauce and rosemary focaccia. |
~Krissy
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