Start off by pouring 2 cups of buttermilk into a large bowl. Then add about 20 pieces of cheese ravioli into the bowl. Make sure to coat each ravioli in the buttermilk. You will need to work in batches. You’ll need a total of 20 ounces of ravioli for the whole recipe.
Now add 2 cups of all-purpose flour into a gallon-size Ziploc bag￼.￼
Now transfer about 20 buttermilk-dredged ravioli into the bag of flour. Then seal the bag shut and toss it around to coat each ravioli evenly. Don’t add too many at once. You want to work in batches to avoid overcrowding. In a separate gallon-sized ziplock bag, add 2 cups of all-purpose flour, 1 1/2 cups Italian bread crumbs, 1 1/2 cups panko bread crumbs, and 1/2 cup grated Parmesan cheese. Close the bag tightly and toss it around to mix the dry seasoning.
Then transfer the flour-dredged ravioli back into the buttermilk.
Then add the buttermilk-dredged ravioli into the seasoning. Toss to coat.
Then transfer the dredged ravioli onto a baking sheet lined with foil. Continue doing this with the rest of the ravioli.
Now fill a heavy-bottomed pot with about 2 inches of corn oil. ￼￼￼￼￼Bring the heat to medium-high (about 325 degrees Fahrenheit). Use an instant-read thermometer for maintaining precise oil temperature.
Fry the ravioli in batches for about 1-2 minutes on each side or until golden brown. Use a slotted spoon to transfer the fried ravioli onto a plate lined with paper towels. This will help absorb any extra oil. Serve warm with marinara sauce. ￼￼￼￼￼
Best way to serve themOur favorite dipping sauces are bleu cheese dressing, marinara sauce, Pomodoro sauce, or ranch. If you want to add these to a meal, then try this crispy pasta dish alongside Garlic Herb Steak Bites,Blackened Cajun Shrimp, or Spinach Salad.Toast them in the oven as a healthier alternative To bake them, just lay the ravioli on a foil-lined baking sheet and coat both sides with cooking spray. Bake at 375 degrees Fahrenheit until golden-brown.