My Nonni's Fried Ravioli

• Olive oil (for frying)
• 1 cup buttermilk
• 1 cup Italian-style breadcrumbs
• 1 cup corn meal or Instant Polenta mix
• 12 oz. My Nonni’s Italian Meat Ravioli
• ¼ cup freshly grated Parmesan cheese
• 12 oz. My Nonni’s Italian Meat Sauce (one pouch)

• Pour enough olive oil into a large frying pan to reach a depth of 2 inches.
• Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
• While the oil is heating, mix the bread crumbs and polenta together into a shallow bowl.
• Pour buttermilk into a shallow bowl.
• Working in batches, dip the ravioli in buttermilk to coat completely.
• Allow the excess buttermilk to drip back into the bowl.
• Dredge the ravioli in the bread crumb/polenta mix.
• Place the ravioli on a baking sheet, and continue with the remaining ravioli.
• When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
• Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
• Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed My Nonni’s Italian Meat Sauce for dipping.