Fried Ravioli

When it came to planning my daughter's birthday dinner, I tried to think like an almost 6-year-old (I don't recommend it, I got a little dizzy). Turns out I didn't have to go into a trance or channel my inner child to figure out what Maddie wants most, because I already knew...pasta. It's always pasta. So my only challenge was finding a new, fun way to present it so her birthday dinner would be a little special. Now believe me, I realize ravioli is already delicious and that frying it is totally superfluous. But taste it and you won't care.

FRIED RAVIOLI

Serves 4 to 6 appetizers

extra virgin olive oil, for frying

1 cup buttermilk

2 cups Italian-style bread crumbs

1 box store-bought ravioli (about 24 ravioli)

1/4 cup freshly grated parmesan (optional)

2 cups favorite marinara sauce, heated

1.      Pour enough oil into a large skillet to reach a depth of 2 inches. Heat the oil over medium heat until thermometer registers 325º F.

2.      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.

3.      When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

4.      Sprinkle the fried ravioli with parmesan (if desired) and serve with a bowl of warmed marinara sauce for dipping.

barely adapted from Giada De Laurentiis

goat cheese ravioli from Rafetto's (my favorite pasta shop in NYC)
You can use any variety (I also made wild mushroom)

going for a dip in buttermilk

coated in breadcrumbs

frying

draining on papertowels

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