Fried Cheese Ravioli in Parmesan Cheese

Ingredients

Olive oil or Vegetable oil for frying
1 cup buttermilk or 1 egg
2 cups bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan

Directions
Pour oil into a large frying pan.Heat the oil over medium heat. While the oil is heating, put the buttermilk and the bread crumbs in separate bowls.
Dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drain Then dip 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 2 -3 minutes.
Transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and Enjoy.

If you want to make Cheese  Ravioli from scratch, I am attaching the instructions below.

Ravioli Dough:
 2 cups all-purpose flour
 1 pinch salt
 1 teaspoon olive oil
 2 eggs
 1 1/2 tablespoons water

Ravioli Filling:
 1 (8 ounce) container ricotta cheese
 1 (4 ounce) package cream cheese, softened
 1/2 cup shredded mozzarella cheese
 1/2 cup provolone cheese, shredded
 1 egg
 1 1/2 teaspoons dried parsley

Pesto-Alfredo Cream Sauce:
 2 tablespoons olive oil
 2 cloves garlic, crushed
 3 tablespoons prepared basil pesto sauce
 2 cups heavy cream
 1/4 cup grated Parmesan cheese
 1 (24 ounce) jar marinara sauce

Egg Wash:
 1 egg
 1 tablespoon water

Directions
Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl.
Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady.
 Add the remaining egg mixture and knead to form a dough.
Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky.
 Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

For ravioli filling
Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well.
 Set the filling aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Add the crushed garlic and pesto sauce and cook for one minute.
 Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil.
Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.

Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta.
 Drop the filling mixture on the dough by teaspoonfuls about one inch apart.
Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
 Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil.
Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.