Serve as a snack or appetizer.
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).