This is a public service announcement from your love handles, hips and thighs:
These are not low-fat. At all.
Well now that we have that out of the way, I will tell you that this was a super delicious version of the already-delicious pasta creation known as ravioli.
The first time I encountered fried ravioli was at my university’s “hip” eating spot (one out of two places that served food there) fondly known as The Pub. It was no pub fyi. The Pub had the most delicious cheese and spinach ravioli with a side of a house salad and a thick slice of garlic bread. When I stuck my fork into that first piece of ravioli, I was amazed at how incredibly crunchy it was. But man oh man, that was nothing compared to the taste. It was pasta cheesiness meets the miracle of a deep fryer.
Sadly, for some terrible reason, they took the ravioli off the menu. So I have had to resort to making my own versions and I must say, I’m not too shabby at it.
*in loving memory of the spinach and cheese ravioli at The Pub
12 pieces of your favorite type of ravioli, prepared and cooled enough for comfortable handling
1/4 cup milk
1/4 cup breadcrumbs
Enough oil to cover about 1/4″ of your fabulous saucepan
1. Prepare your ravioli beforehand. Turn on the stove to the medium-high setting and pour in the oil. While it’s heating, start preparing your ravioli.
2. Pour the milk into one small container, and the breadcrumbs into another. Hey! Remember these little Pyrex dishes?? I use them a lot. Start dunking the ravioli into the milk and then immediately coating it with the breadcrumbs.
3. Set aside in a dish. This way you can put them all into the saucepan at once.
4. Annnnd fry em! About 3 minutes on the first side should be plenty. Then, flip and fry for another 1.5 to 2 minutes.
5. Set on a paper towel-lined plate and then serve! You can dunk ’em in ranch or marinara sauce, or enjoy it with a salad à la Pub. The sky is the limit.