A tradition from St. Louis with a Tailgate Foodie twist!
Prep Time
10 minutes
Cook Time
30 minutes
Total Time (with rest)
45 mintues
The How To:
Ingredients
24 Spinach/Artichoke Ravioli's
First Dredge Bowl:
1/2 c. All-Purpose Flour
2 tsp. Ultimate Slice
Second Dredge Bowl:
1/3 c. Buttermilk
3 Egg Yolks
Third Dredge Bowl:
1/2 c. Panko Breadcrumbs
2 tsp. Ultimate Slice
For Frying:
1 c. Avocado Oil
Instructions
Place hard bottom pan onto burner set to medium. Pour AVOCADO OIL in and get wait until oil is 350F.
Once to temp, put Ravioli through dredging station. Coat with flour (shake off excess). Place in Buttermilk mixture (coat and shake off excess). Cover in Panko, then place in oil.
Fry until golden brown.
MUNCH MUNCH MUNCH
Notes
Use the SPICY MARINARA as a dip
Dip in White Lighnting...MY GOD
DIP THEM IN WHATEVER YOU WANT!
Place Ravioli in oil, bulge side down.
Common Questions
Do I need to wait to eat these?
The inside can get a little hot. 5 minutes is totally fine.
