Fried Ravioli

Pasta is one of the easiest and cheapest things to make. On the other hand, if you’re not careful, it can get boring. When I was growing up, my mom made spaghetti with plain marinara about once per week, and, after so many years of this, I groaned (silently) every time we had it. Now, I can no longer eat spaghetti with plain red sauce. I have to do something to it. I’ve added sausage, chick peas, cream cheese—anything that’ll mix it up a bit.

Ravioli carries similar challenges. I’ve experimented with sauces, made casseroles out of it, but I’m still always looking for something new. Recently I saw Giada make fried ravioli, and I thought, Why didn’t I think of this before? I’ve seen fried ravioli on restaurant menus as an appetizer, but there’s no reason not to make a meal of it. Some fried ravioli, marinara for dipping, a big salad, and you’re good to go.

The full recipe is here, but this is so easy that you don’t really need it. Just get a package of fresh ravioli, some buttermilk, and some Italian breadcrumbs. Begin heating up some oil in a skillet (I used vegetable oil in cast iron). One at a time, dip ravioli in buttermilk, then dredge in breadcrumbs. When you’ve dipped and dredged your way through the ravioli, fry them in batches, 3-4 minutes per batch, tuning half-way through. Let drain on paper towels, grate some parmesan over them while they’re warm, and that’s it. Add a salad, and a not-so-boring dinner is served.