Berbere Fried Ravioli
Fried to crispy golden brown with the added spice of berbere and a touch of acidity from the lime zest!
Ingredients
- Canola oil for frying
- 1 cup buttermilk
- 1 cup bread crumbs
- 3 tsp berbere
- 24 store-bought frozen ravioli thawed
- Zest of 2 limes
- 1/4 cup freshly grated Parmesan
- 2 cups marinara sauce warmed
Instructions
- 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.
