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