Skip to main content

Fried Ravioli

Benvenuto Giada!
I am so excited that Giada is the chef we will be cooking from for the next six months over at I Heart Cooking Clubs!!! She is my absolute favorite celebrity chef. Over the years I've made many of her recipes and can't wait to make more. After browsing through some of her recipes over at the Food Network web site I settled on a simple but oh so delicious recipe of fried ravioli.
They were so good! And easy... and GOOD!! Mmmm, just looking at the picture makes me wish I has more.
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store bought cheese ravioli
1/4 cup freshly grated Parmesan
Marinara sauce, heated, for dipping
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medioum heat until a deep-fry thermometer registers 325 degrees.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Dip ravioli in buttermilk to coat, allowing excess to drip back into bowl. Dredge ravioli in the bread crumbs. Place the the ravioli on a baking sheet and continue with the remaining ravioli.
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 paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.


  1. Fried ravioli - how good do they look?!! And what a great way to turn store-bought ravioli into something a bit more special :-)

  2. Leana, I used to live in st. louis, missouri where a the city hosted a world's fair in which fried ravioli were introduced!!! I have had them, loved them and devoured them! thank you for the trip down foodie memory lane! i must make these AND SOON! now following and so glad to meet you! grazie tutto, roz

  3. I hate frying things, just hate it. I saw her make these on her show and thought that maybe I could make them. May. Be. Still, it involves frying...and that seems so messy. Yours look even better than hers and I am now thinking the mess might be worth it...those look terrific!

  4. Mmm, I have always wanted to try fried ravioli - I have only seen it on tv. Looks delicious!

  5. I love how you have your site decorated for Halloween! It's really cute :) Giada is one of my favorite food network chefs also. I love these fried ravioli. I bet they were addictive! This is definitely one of the recipes I'll be making during out six months with her.

    Thanks for joining in the fun!

  6. Wow! These look so good. I'm coming to your party.

  7. I could eat that whole plate all by myself. I've een wanting to try these for a very long time, except see my first sentence ;D You do see my dilemma, right. Still I think I'll make just a small batch.

  8. Wow ! I had never heard of fried ravioli ! They are absolutely perfect !

  9. Oh, fried ravioli is one of my favorite foods. Seriously! I've never made it from scratch, though...Will be sure to remedy that over the next six months sometime ;)

  10. Wow! Who wouldn't love fried ravioli. ;-) It looks delicious. A great pick to welcome Giada.

  11. I really like ravioli never had fried one's.
    So you made me very curious...

  12. Mmmm so yummy! Living in the St Louis area, these are a staple appetizer in restaurants, but I never make them at home. I might have to try now!


Post a Comment

Popular posts from this blog

Fried Cabbage

Happy New Year Y'all! It's a tradition to eat black eyed peas and cabbage on new years... for luck and prosperity.

 I did a little research this morning and this is what I found.

For New Years, pork represents health and wealth, and continued prosperity. Some say also that a pig also represents progress - since pigs pretty much can't just look backward without completely turning around, so a pig represents forward progress.

The tradition of black-eyed peas for southerners is believed to have originated back during Civil War times when Sherman's soldiers raided southern homes, taking virtually all of the food and burning the crops, but mostly ignoring the fields of black-eyed peas, because they thought them to be food for the livestock and of no value otherwise. As one of the few food sources left to sustain the people and the southern soldiers, those black-eyed peas came to represent good fortune.

The black-eyed peas represent coins, cabbage represents paper money and corn…

Comfort in a Cup - Minty Rich Cocoa

Weekend mornings are my chance to have me time; to sit with a cup of coffee and enjoy the silence; to think of things to make for my sweeties. This morning I decided to wake them up with a scrumptiously decadent cup of Minty hot chocolate.
Ahhh, the weekend.

My sweeties are asleep

and I've got a little time to spare.

(ok, not sure what's going on here... I've already picked him up off the floor once)

Minty Rich Cocoa
1 1/2 cups powdered nondairy creamer
1/4 teaspoon salt
1 cup nonfat dry milk powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 cup milk chocolate chips
peppermint sticks divided (crushed for mix and whole for stiring)

Combine all ingredients in a large bowl. (this makes a lot so have a container handy to store the rest)

Place 1/4 cup cocoa mix into a cup and add 3/4 cup boiling water... stir and enjoy! Now go wake those kids up.

Spaghetti Pie

I've seen spaghetti pie recipes numerous times. But they all use the spaghetti as a crust and then cover it will toppings like a pizza. The "crust" looks dry and unappealing so I've never tried it until I came across this recipe for Hillbilly Spaghetti Pie on Mommy's Kitchen. I chose to omit the name Hillbilly because that isn't a name that is synonymous with Texas. Southern yes, hillbilly no. Now that we have the official new name for this recipe, we can proceed with the goodness!!

1/2 - cup onion, chopped
2 - tablespoons olive oil
1/2 - pound ground beef
1/2 - pound sweet Italian sausage
2-garlic cloves, minced
1 - (28 ounce) can crushed tomatoes
1/4 - teaspoon dried oregano
1/4 - tsp Italian seasoning
1 - tablespoon sugar
1 - teaspoon salt (or to taste)
2 - cups water
8 - ounces thin spaghetti, broken into 3 inch pieces (not angel hair)
1/4 - cup heavy whipping cream
1 - teaspoon dried basil
1/2 - cup fresh grated Parmesan cheese
2 - cups grat…