Add enough oil in a large heavy-bottomed pan to be two inches deep. Heat over medium high heat to 325 degrees F.

In a medium bowl, add buttermilk. In a separate bowl, add breadcrumbs and berbere, stirring to combine.

Dip ravioli in buttermilk to coat completely, allowing the excess to drip back into the bowl. Dredge ravioli in breadcrumbs. Add to a clean plate and continue with the rest of the ravioli.

Once the oil is hot, fry the ravioli in batches, turning occasionally until golden brown, approximately 2 to 3 minutes. Remove from oil to a paper towel lined baking sheet to drain.

Sprinkle ravioli with Parmesan and lime zest. Serve with warmed marinara sauce for dipping.