• 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. Scoop them out with a mesh strainer.
• 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

• 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!