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Fried Ravioli

Olive Oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought bite-size cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce (store-bought or homemade, see below), heated, for dipping

Heat 2 inches of olive oil in a large frying pan over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back in to the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet, while you coat 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 marinara sauce for dipping.

Homemade Marinara

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (28-ounce) cans crushed tomatoes
2 dried bay leaves

In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

From Giada De Laurentiis’ Everyday Pasta