Creative Cooking Italian Recipe
Sawyer's Pictorial Fried Ravioli
This is the Fried Ravioli that I made in Creative Cooking Class this March. I picked this recipe because I have been to this place in Boston, Massachusetts called Bobs that makes these great Fried Ravioli. So I really wanted to try it out myself! The pictures that I have included show the process of making my Fried Ravioli from start to finish.
About 8 per person
Ingredients & Equipment
- Olive Oil (For Frying)
- 1 Cup of Buttermilk
- 2 Cups of Italian-style Bread Crumbs
- 1 Box store Bought Ravioli (48)
- 1/4 Cup Freshly Grated Parmesan
- 1 tsp Olive Oil
- 2 Cloves of Garlic
- 28 oz Can Crushed Tomatoes
- 1 Small Bay Leaf
- 1 tsp Oregano
- 2 tbsp Chopped Fresh Basil
- Salt and Pepper to Taste
- Deep Fry Thermometer
- Slotted Spoon
Place ravioli out to room temperature
Heat oil over medium heat until thermometer registered 325 degrees F
While oil is heating, start prepping the Marinara Sause
Heat the 1tsp of oil over medium heat add garlic, carful not to burn the garlic or you will have to start over! Cook until golden.
Add Crushed tomatos, salt, pepper, oregano and bay leaf. Bring to a simmer and leave on low heat for 20 minutes.
While Marinara sause is simmering check temperature of oil. Make sure it does not heat up to much and burn or you will have a mess!
Put buttermilk and bread crumbs into separate shallow bowls for dipping Ravioli
Dip the ravioli in to the buttermilk, then roll in the bread crumbs until will coated. Place coated ravioli on a clean baking sheet.
Once the Oil has hit temperature start to fry ravioli in batches so they do not over crowed in the oil. Fry each batch for about 3 minutes or until golden brown.