February 16, 2020–Since I still had some venison remaining from my Crock-Pot BBQ Venison AND I had some scraps of pasta dough remaining from my Uovo in Raviolo AND I had some extra ricotta filling, I decided to make some venison some ravioli. I used my ravioli cutter and my ravioli maker so they came together pretty quickly.
Although my ravioli is pretty good I have always thought about frying it instead of boiling it. It is a pretty straight forward process. While your oil is heating, you dip your fresh or frozen ravioli in buttermilk to coat, letting excess milk drain off. You then dredge it in your favorite breadcrumbs and place on a baking sheet until you’re ready to fry.
Once you have all of your ravioli battered you fry a couple at a time until they are golden brown then place on some paper towels to drain. Enjoy with your favorite homemade or store bought marina sauce.
