I tried out fried turkey not too long ago and it was wonderful. But what I didn’t mention, is that we decided not to pass on an opportunity to fry up many other delicious bits with all that hot oil prior plunging our turkey in The depth of the turkey fryer made it great for frying some veggies, and, as the title suggests, frying some ravioli. Remember, ravioli first, turkey last. No one (at least no one I know) likes turkey flavored pumpkin ravioli.
1 dozen partially thawed, uncooked ravioli (pumpkin)
1 dozen partially thawed, uncooked ravioli (4 cheese)
2 cups buttermilk
2 cups unseasoned breadcrumbs
1 tablespoon Italian seasoning
Hot (350 degrees F) peanut oil
For the cheese ravioli, a great appetizer, mix the Italian seasoning with 1 cup of the breadcrumbs in a bowl. For the pumpkin, just put the breadcrumbs in a separate bowl.
At this point I just set up a little assembly line. Dip the ravioli in the buttermilk, then in the appropriate breadcrumb bowl. Flip it to coat both sides. Once they are all coated, transfer them to the hot oil. Be careful when you lower them in, but lower them one at a time. You can use a slotted spoon to be safe. Only put 8 to 10 at a time. These beauties won’t take long to cook, a few minutes at most. And they’ll float when they are done.
Simple but sinfully scrumptious.
Dip the 4 cheese fried ravioli in the marinara sauce.
The pumpkin make great a desert. Just dab a bit of whipped cream on them.
Or, if you want to get fancy, add some cream cheese icing.
Cream Cheese Icing
1/2 tsp vanilla
1/4 cup room temperature butter
3 ounces cream cheese
1/2 cup powdered (aka confectioners) sugar, sifted
Mix butter, vanilla and cream cheese. Slowly mix in powdered sugar. Add more if you want thicker icing. Put a glob on a hot fried ravioli, and this will create a nice glaze.
Do you have a suggestion for a good sauce? We’d love to hear it!