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.

Ingredients:
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.

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.

Enjoy!

~Krissy

Buttermilk Substitute

Buttermilk is great for baking pancakes, donuts, breads, cakes, rolls, and so on. It adds complexity to the taste, produces light and fluffy results, and helps to keep baked goods like yellow cakes or sugar cookies from browning too quickly. But I don't ever buy it because I'll never use it all up before it expires, even with its long shelf life. So with a little Internet sleuthing I found an incredibly easy buttermilk substitute from About.com. A new world of recipes has just opened up!

Milk

Plus

Lemon Juice

Equals

Buttermilk

Ingredients:
1 cup whole milk
1 tablespoon lemon juice

Directions:
Pour the tablespoon of lemon juice into a measuring cup. Pour the milk in the measuring cup until the liquid hits the 1 cup mark. Let stand for 5 minutes undisturbed. Use in your recipe.

So simple and easy and I already had all I need in the house.

Enjoy!

~Krissy