1 C buttermilk
2 C Italian-style bread crumbs
1 box store bought bite-sized cheese ravioli (apx. 24)
¼ C freshly grated parmesan cheese
1 to 2 C marinara sauce for dipping.
Heat 2 in. of oil in large frying pan over medium heat.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the hot fried ravioli with parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.
(I used the cheese ravioli in the refrigerated section – Can also be done with meat or spinach ravioli)