Fried Ravioli

Name: Fried Ravioli
Yield: 4 to 6 servings
Ingredients: Olive oil, for frying; 1 cup buttermilk; 2 cups Italian-style bread crumbs; 1 box store-bought bite-size cheese ravioli (about 24 ravioli); 1/4 cup freshly grated Parmesan cheese; 1 to 2 cups marinara sauce (store-bought or homemade; see page 224), heated, for dipping

January 26, 2012

When I visited St. Louis on my first book tour, I sampled these addictive little cocktail nibbles. They are a perfect addition to an antipasto platter or a fun and easy party appetizer; serve them on a big platter with a small bowl of marinara in the center for dipping.

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