Crisp-fried Cheese Ravioli

AuthorGeo FoodsCategory

Ingredients

 · 1 cup buttermilk
 · 2 cups panko breadcrumbs
 · 500 g packet cheese ravioli
 · Sunflower oil, to deep-fry
 · 300 ml tomato pasta sauce
 · Parsley and parmesan, to serve

Preparation

1

Place buttermilk and breadcrumbs in separate bowls. Dip each ravioli first in buttermilk, then in crumbs to coat. Half-fill a deep-fryer with oil and heat to 190°C (the oil is hot enough when a cube of bread turns golden in 30 seconds). Working in batches, fry ravioli for two minutes until crumbs are golden and crispy. Remove with a slotted spoon and drain on paper towel. Meanwhile, heat the sauce in a pan over low heat to warm through. Season and then, transfer to a bowl. Arrange ravioli on a platter, sprinkle with parsley and parmesan, then serve with the sauce for dipping.

Related Recipes

Ingredients

 · 1 cup buttermilk
 · 2 cups panko breadcrumbs
 · 500 g packet cheese ravioli
 · Sunflower oil, to deep-fry
 · 300 ml tomato pasta sauce
 · Parsley and parmesan, to serve

Directions

1

Place buttermilk and breadcrumbs in separate bowls. Dip each ravioli first in buttermilk, then in crumbs to coat. Half-fill a deep-fryer with oil and heat to 190°C (the oil is hot enough when a cube of bread turns golden in 30 seconds). Working in batches, fry ravioli for two minutes until crumbs are golden and crispy. Remove with a slotted spoon and drain on paper towel. Meanwhile, heat the sauce in a pan over low heat to warm through. Season and then, transfer to a bowl. Arrange ravioli on a platter, sprinkle with parsley and parmesan, then serve with the sauce for dipping.

Crisp-fried Cheese Ravioli

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