Fried pancko crumbed Potato & Garlic Ravioli
An interesting take on ravioli. Create a light and crunchy treat, great as finger food and perfect for tapas.
Ingredients
- 450g Pastabilities Potato & Garlic Ravioli
- 1 cup buttermilk
- 2 cups pancko breadcrumbs
- Sunflower oil, for frying
- Tomato based sauce, to serve
Cooking Method
- Place buttermilk and breadcrumbs in separate bowls
- Dip each ravioli into buttermilk, then coat with breadcrumbs
- Heat oil to 190 degrees (the oil is hot enough for frying when a cube of bread turns golden in 30 seconds)
- Working in batches, fry ravioli until breadcrumbs are golden and crispy
- Drain on paper towel
- Season with salt and pepper
