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1
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Bring a pot of water to a rolling boil. Then cook the ravioli for about 2-3 minutes at most ( don't over cook ). Then remove them to a pan of cold water to stop the cooking process.
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2
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Remove from water, place on a rack to let them drain and dry off.
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3
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Whisk buttermilk and eggs together in a bowl.
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4
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Put flour in a small bowl
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5
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Put breadcrumbs into a bowl
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6
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Heat oil in a Dutchoven or deep fryer to 360°
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7
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Gently roll the Ravioli in the flour to give them a light coating
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8
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Now place the flour coated Ravioli in the milk and egg wash. Remove them with a slotted spoon and let the excess drain off.
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9
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Now place the Ravioli in the breadcrumbs and give them a good even coating of the breadcrumbs.
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10
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Now put the Ravioli in the hot oil and cook for 3 to 4 minutes ( roll them over half way through for even frying and color ) or til golden brown.
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11
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Remove the Ravioli when done frying and put them on a cookie sheet lined with paper towels.
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12
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While the Ravioli is on the cookie sheet and hot, sprinkle them with the grated Parmigiano-Reggiano cheese.
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