This one is a keeper. Crispy and creamy at the same time …if that is even possible. With the help of prepared ravioli from your grocer’s refrigerator, you’ll be enjoying these tasty treats in a matter of minutes.
Of course, any brand of ravioli will work for this recipe although they do tend to differ in texture and size. I prefer to use RANA 4 Cheese …the combination of ricotta, romano, mozzarella & gorgonzola is classic. And the hearty texture of the pasta holds up well when the ravioli are fried. Just be sure to not overcook them when boiling. For this particular variety, the recommended 4 minutes is perfect.
I know it’s so tempting to pick up a container of shredded or grated parmesan cheese. It’s easy and convenient. That would work for this recipe but if you want to take it over the top, grate your own. It will be fresher and creamier. I always have a block of the good stuff in my fridge for when I might need it, like for this recipe. You know the one …aged Parmigiano-Reggiano.
I use refined coconut oil to fry these gems. You could use any neutral vegetable oil of your choice or even olive oil for added flavor. It takes just a few minutes on each side to produce the desired crunchy flavorful exterior.
These are best when served immediately although a quick refresh in a 325° oven works well if you prefer to prepare them before your guests arrive. Be sure to offer a sampling of dipping sauces such as marinara, alfredo and/or pesto. Now stand back and watch them disappear.
crispy fried ravioli
Serve as a snack or appetizer.
- 1 10-ounce bag refrigerated cheese ravioli
- oil, for frying
- 1 cup reduced-fat buttermilk (or regular buttermilk)
- 1 cup bread crumbs
- 1/2 cup freshly grated parmesan cheese, divided
- 1 1/2 cups baby arugula, for serving (optional)
Cook ravioli, according to package directions, to al dente. Do not overcook. Drain and allow to cool.
Heat oil (about 1/2-inch deep) in skillet to about 350°. Line a baking sheet or tray with several layers of paper toweling.
Combine 1/4 cup of the parmesan cheese with the bread crumbs. Dredge each ravioli in buttermilk, then in the bread crumb mixture.
In several batches, fry the coated ravioli about 2-3 minutes per side until golden brown. Remove to the prepared tray to capture any excess oil.
Place on a serving dish lined with baby arugula and sprinkle with reserved grated parmesan cheese. Serve with your choice of dipping sauce(s).