Crisp-fried Cheese Ravioli

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Crisp-fried Cheese Ravioli

Crisp-fried Cheese Ravioli


· 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


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.

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