Method

• 1.
  Place buttermilk and breadcrumbs in separate bowls. Dip each ravioli first in buttermilk, then in crumbs to coat.
• 2.
  Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (the oil is hot enough when a cube of bread turns golden in 30 seconds). Working in batches of 5, fry ravioli for 1-2 minutes until crumbs are golden and crispy. Remove with a slotted spoon and drain on paper towel.
• 3.
  Meanwhile, heat sauce in a small pan over low heat to warm through. Season, then transfer to a bowl.
• 4.
  Arrange ravioli on a platter, sprinkle with parsley and parmesan, then serve with the sauce for dipping.