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Fried Ravioli with Marinara Dipping Sauce

  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

This appetizer is surprisingly light and crunchy. It's also very easy to make ahead, and then to deep fry once your guests have arrived. This recipe is adapted from Giada De Laurentiis.


Olive oil, for frying (I use peanut oil)
1 cup buttermilk
2 cups Italian-style bread crumbs (I use Japanese Panko crumbs for extra crunch and season them with Italian seasoning)
1 box store-bought cheese ravioli (about 24 ravioli)
¼ cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping (I make my own)
Homemade quick marinara sauce:
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28 ounce) can crushed tomatoes (buy San Marzano if possible)
1 teaspoon oregano, dried*
1 teaspoons basil, dried*
or 1 Tablespoon Italian Seasoning
1 whole bay leaves
½ teaspoon sugar
salt and pepper, to taste

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Keywords: appetizer, antipasto, spread, hors d'oeuvre, cocktail dip, cheese dip, french dip, queso, guacamole, salsa