pot (large), 3 bowls, spider, paper towels
Homemade tomato sauce
How to reach the perfect temperature for frying
How to bread and fry
Nutrition per serving
- 266⅔ ml vegetable oil (for frying)
- 133⅓ ml buttermilk
- 50 g flour
- 83⅓ g breadcrumbs
- 166⅔ g fresh ravioli
- pot (large)
- 3 bowls
Heat vegetable oil in a large pot over high heat to approx. 160°C/320°F. While it heats up, set up your breading station by adding buttermilk, flour, and breadcrumbs to three separate bowls. Dredge the ravioli first in the buttermilk, then toss it in flour. Tap the ravioli to remove excess flour and dredge in the buttermilk a second time. Lastly, place the ravioli in the breadcrumbs and coat evenly on all sides.
- 83⅓ g arrabbiata tomato sauce
- flaky sea salt
- paper towels
Once the vegetable oil is heated, carefully lower the ravioli into the pot using a cooking spider and deep-fry them until golden brown. Then drain on a paper towel and sprinkle with flaky sea salt. Serve with arrabiata sauce.
Enjoy your meal!