Thursday, May 3, 2012

Toasted Ravioli

No more boiled ravioli for us. I'm not normally one to fry foods (unless I'm appeasing Eric), but these toasted ravioli are absolutely delicious. This recipe also gave me a chance to test out my buttermilk substitute recipe.
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

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.
Heat in a large frying pan over medium heat. Fry the pasta in the oil until golden brown, about 2-3 minutes on each side. Transfer the ravioli to paper towel to drain the excess oil. Serve with a side of warmed marinara or spaghetti sauce.
Toasted ravioli with marinara sauce and rosemary focaccia.


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