How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network

Giada makes use of store-bought ravioli for a crispy, tacky appetizer!

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Italians are masters at reworking easy, on a regular basis substances into dishes which are fast, wholesome and fulfilling. In Everyday Italian, Chef Giada De Laurentiis stocks up to date variations of the homey recipes she grew up with in her Italian circle of relatives. She’ll display you simple dishes that are ideal for each and every instance: a weeknight meal, entertaining a crowd or a comfy dinner for 2. Buon appetito!

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Fried Ravioli
Recipe courtesy of Giada De Laurentiis
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 to 6 servings
Level: Easy


olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 field store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar shop acquired marinara sauce, heated, for dipping


Pour sufficient olive oil into a big frying pan to achieve a intensity of two inches. Heat the oil over medium warmth till a deep-fry thermometer registers 325 levels F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat utterly. Allow the surplus buttermilk to drip again into the bowl. Dredge ravioli within the bread crumbs. Place the ravioli on a baking sheet, and proceed with the rest ravioli.

When the oil is sizzling, fry the ravioli in batches, turning once in a while, till golden brown, about 3 mins. Using a slotted spoon, switch the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

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How to Make Giada’s Fried Ravioli Appetizer | Everyday Italian | Food Network

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45 thoughts on “How to Make Giada's Fried Ravioli Appetizer | Everyday Italian | Food Network”

  1. Live in ST. Louis. NO ONE USES MILK! Use eggs for breading. In place of seasoned bread crumbs. Use panko and mix in grated parm, and some seasonings like parsley, salt, pepper, dried oregano, dried basil. Double Bread the raviolis. A sweeter marina dipping sauce is usually more popular. Enjoy

  2. Haha this video is just CUTE on every level, starting with her & very basic cooking tips. All's great tho, these things are a great app. But usually made in BIG batches yum! PS of course she knows that

  3. My buddy mother made these back in the 50's with granulated sugar on top, um good, and she wouldn't have known where St.Louis, MO was on a bet. She would go back to Italy to visit relatives frequently with care packages.

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