Courtesy of Chef Mark from Fun In Being a Foodie!
Pour the olive oil into a large heavy skillet over medium heat until a thermometer reads 325. While the you are waiting pour the buttermilk into a shallow dish. Then pour your bread crumbs in another shallow dish and mix in the thyme, basil and pepper flakes. Now work in small batches and dip the ravioli in the buttermilk completely. Shake well and dip in the bread cumbs an place them on a baking sheet, and repeat till all are breaded. Once the oil is up to temperature place a single layer in and fry the ravioli, turning once. Fry till golden brown, usually about 3 minutes. Use a spider to remove to an elevated rack to drain. After about 3 minutes sprinkle the parmesan and parsley over the top and serve with your marinara 🙂
In a dutch oven , heat the oil over medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat for about 1 hour. Remove the bay leaf and puree then season the sauce with more salt and pepper.