Ingredients:

•  Canola oil 
• 1 cup buttermilk
• 2 cups bread crumbs
• 1 box store-bought ravioli 
• 1/4 cup parmesan, grated
• 1 jar store-bought marinara sauce
• Chives, chopped

Instructions:

• Pour canola oil into Matador to reach a depth of 2 inches.
• Heat the oil over medium heat until a thermometer registers 325°F.
• While the oil is heating, put the buttermilk and bread crumbs into two separate, shallow bowls.
• Working in batches, dip ravioli in buttermilk to coat completely and allow the excess to drip back into bowl, then dredge ravioli in bread crumbs.
• Place the ravioli on a baking sheet.
• 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 a pepper towel to drain.
• Sprinkle the fried ravioli with parmesan and chives.

Note:

Serve with a bowl of warm marinara sauce for dipping.