- 1 pack of Melina’s Pimento Cheese Ravioli
- 1 pint buttermilk
- 1 container Carolina Flavors Italian Breadcrumbs
- 1 container Carolina Flavors buttermilk ranch dressing, for dipping
- Oil for frying
Heat vegetable oil in a fryer or in a pot that is wide and tall (you want to make sure that you oil does not boil over). Heat oil to 325 F.
Remove Ravioli from the freezer and carefully separate. If one breaks, and the filling is exposed, do not fry, it will make a huge mess! If desired you can leave in the fridge for a few hours, but they do not need to be defrosted.
Set up a breading station by placing the buttermilk in a shallow dish and then place the breadcrumbs in a second shallow dish.
Working with one wet hand and one dry hand, dunk ravioli one at a time into buttermilk and then into bread crumbs to coat well. Place on a waiting tray. Repeat this process until all raviolis are breaded. Fry 3-4 ravioli at a time until they are golden brown and have puffed up. It will be very clear when they have puffed up, do not fry much longer after this occurs, because they may explode in the frying oil. It takes approximately 5-6 minutes to cook.
Let sit for a few minutes as the cheese inside will be VERY hot. Serve with ranch for dipping!