Saved E-mail from 2006

I was going through my e-mails, organizing them in their proper folders. What, doesn’t everyone do that? Well, here is on of the e-mails that I saved from 2006.

Pumpkin, Pecan and Sweet Potato Pies + Top 20 Thanksgiving Recipes from Like all the recipe e-mails that I save, it is with the intention on making them… one day.

Looking back at this e-mail, I may have to break down and finally make something that I save.

Here is one that looks good: Giada’s Fried Ravioli

Giada's Fried Ravioli

  • Olive oil, for frying
  • 1 cup buttermilk
  • 2 cups Italian-style  bread crumbs
  • 1 box store-bought cheese ravioli (about 24 ravioli)
  • 1/4 cup freshly grated Parmesan
  • 1 jar store bought  marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil 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 ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with 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 and serve with a bowl of warmed marinara sauce for dipping.

Let see if I can make this… soon, sometime this year and not wait another eight years to revisit this recipe.


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