Going home for Thanksgiving? Take that nice week long break as an opportunity to impress your entire family with your newly found college cooking skills. Don’t fear, we won’t make you pull the Ramen out again! Give this a whirl and we won’t tell your family where you learned to cook it! Have a great Thanksgiving!
- Olive oil, for frying
- 1 cup buttermilk
- 2 cups Italian-style bread crumb
- 1 box store-bought bite-size cheese ravioli (24 ravioli)
- 1/4 cup freshly grated parmesan cheese
- 1 to 2 cups marinara sauce (store bought is fine) for dipping
- Heat 2 inches of olive oil in a large frying pan until deep-fry thermometer registers 325 degrees F (DDF Tip– Check out these tips to learn how to tell if oil is hot enough without a thermometer!).
- Meanwhile, place the buttermilk and the bread crumbs in separate bowls.
- Dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl.
- Cover the ravioli in the bread crumbs.
- Place the ravioli on a baking sheet, while you coat the remaining ravioli as you wait for the oil to heat. Yea, we’ve got a lot of multi-tasking goin’ on in this kitchen. College, right?
- When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Don’t let the oil get so hot that it splatters everywhere.
- Using a slotted spoon, transfer the fried ravioli to paper towels to drain. CAUTION: HOT!
- Sprinkle the ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.
- Sit back and watch your family try and figure out how you learned to make such an amazing meal on a college budget!
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