Fried Ravioli


  •  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


  • 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.


Serve with a bowl of warm marinara sauce for dipping.