br>Working in batches, dip ravioli in buttermilk to coat completely
ven to 375 degrees F. For the Ravioli Dip, prepare spaghetti sauce
f water to a boil for ravioli. Salt water and cook a
Add basil. Keep warm.
For the ravioli filling, combine ricotta, spinach
overed, in a warm place for about 1 hour or until
eep hot oil (375 degrees) for 10 to 20 seconds, or
br>To make the dough for the ravioli, divide it into 8
Take leftovers from recipe #30505 and recipe #239635, put in saucepan and
n sheet pan and roast for 1 hour at 350 degrees
r skillet to 350 degrees for deep frying. It is ready
bowl.
Dip each ravioli in the egg mixture, then
nd get the water boiling for the ravioli. Five (5) - 10 minutes
e ravioli. Cut out the ravioli with a knife.
For each ravioli: press
Cook ravioli according to package; drain.
Melt the fat in a small cast iron skillet to a medium high temperature. (If you have a deep fryer, just use that).
Fry the ravioli a few at a time until crispy and brown, just about 2 - 3 minutes per side.
Shake half of the ravioli in a paper bag with the dry buttermilk dressing mix while they are still hot and the other half in the salt and pepper.
Serve with piping hot marinara sauce and cold buttermilk dressing for dipping.
horoughly. Set aside to marinate for 30 minutes.
2. Heat
alsa and/or marinara sauce for dipping.
NOTE: When frying
ough and let it rest for 15 minutes.
Cut dough
hopped green onion and cook for 2 minutes. Stir in the
ash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place