Mini Fried Raviolis

10 Jul

appetizers at the William White Cabin in Rocky Mountain National Park

During the holidays, my friend Alison hosted a cookie exchange, and one of the appetizers she served was these mini fried raviolis.  They instantly reminded me of fried raviolis my mom used to make for us when we were little, and I basically camped out next to them.fried-up ravioli, hot and crispy out of the pan

I haven’t been able to stop thinking about them, and I finally found the time and the occasion to make them. For last night’s cocktail hour prior to heading to the Estes Park rodeo, my parents, siblings, and nephews headed into Rocky Mountain National Park. We joined our favorite artist friends, Ann Hulsey & John Trusty, at the William Allen White cabin in Moraine Park, where they are the artists-in-residence for a few weeks this summer. We had amazing views over Moraine Park, up to Longs Peak, and out into the Rockies.moraine park sunset appetizers

These fried raviolis are great for a whole meal or serving as an appetizer. I used mini whole wheat ravioli, which followed the same recipe as below. My sister and her husband both dislike the taste of whole wheat pasta, but couldn’t tell the difference with these.

whole wheat ravioli

You can’t screw these up, and my only suggestion would be to make extra!

Here’s a link to the recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-ravioli-recipe/index.html

Giada’s Fried Ravioli

  • Cook Time: 15 min

  • Level: Easy

  • Yield: 4 to 6 servings (I’d recommend doubling – or even tripling – the recipe)

Ingredients

  • Olive oil, for frying (1/2 Qt. per serving)
  • 1 cup buttermilk
  • 2 cups Italian-style bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli) (whole wheat works well)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought marinara sauce, heated, for dipping

Directions

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. (If you don’t have a thermometer, just turn the heat up to high on your stove top. The oil should be ready in 5-10 minutes. Drop a prepped ravioli in it, and if it sizzles, it’s ready. If it gets too hot and the ravioli are browning very quickly, turn the heat down to medium.)dipped in buttermilk and breadcrumbs, ready to drop in the pot

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.frying the ravioli

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. (I took them out once they puffed up and were golden.) Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

sunset behind the rodeo

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