Fried Ravioli

I've been stuck in the house since Monday due to the raging wild fires here in San Diego. The air quality is extremely bad and since I suffer from allergies, I'm being safe and staying in. What does this mean? It means I've been watching Food Network non-stop. I caught an episode of Everyday Italian with Giada and she made these super delish raviolis. I loved them, and so did my husband. This one is a keeper!

INGREDIENTS (Makes 24 ravioli)

• Oil, for frying
• 1 cup buttermilk
• 1 cup seasoned Italian-style bread crumbs
• 1 box store-bought cheese ravioli (about 24 ravioli)
• Freshly grated Parmesan
• 1/2 cup store bought marinara sauce, heated, for dipping

DIRECTIONS

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 2 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.