My Nonni's

Mangia, ricord. (By eating I remember)

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Tuscan TipsLearn Italian

My Nonni's Fried Ravioli


Cooking Instructions
  • 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, mix the bread crumbs and polenta together into a shallow bowl.
  • Pour buttermilk into a shallow bowl.
  • Working in batches, dip the ravioli in buttermilk to coat completely.
  • Allow the excess buttermilk to drip back into the bowl.
  • Dredge the ravioli in the bread crumb/polenta mix.
  • 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 3 minutes.
  • Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
  • Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed My Nonni’s Italian Meat Sauce for dipping.
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From Tuscany with love