Party Hors D oeuvre

FRIED RAVIOLI

Ingredients
• 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

Directions
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. Yields 4 to 6 servings.


Mexi Dip

3 Italian sausages, casings removed
1 Tbsp spicy paprika
cup aduki beans (optional)
1 cup Asiago cheese, cubed
½ cup Fontina (or Gruyere), cubed
corn chips or flour tortillas quartered and heated

In a medium skillet, sauté the sausage breaking it into small pieces as it cooks for about 10 minutes. Add the paprika and remove from heat. Add the beans.

Fill a small casserole dish (5x7) with the cubed cheese and spread the sausage mixture on top.
Bake in a preheated 400F oven until the cheese has melted and is bubbling, about 12 minutes.
Serve with the tortilla chips.