Deep Fried Cheesy Spinach and Canadian Bacon Ravioli

Today we tried something new with our pasta machine/ravioli mold:  We made fried ravioli.  They turned out really tasty:

The filling (adapted from this recipe): 
Mix together:
15 oz cottage cheese
10 oz frozen chopped spinach, thawed and well drained
4 oz Canadian bacon, chopped
2 eggs
3/4 tsp salt
1/2 tsp freshly round black pepper
a dash of garlic powder
a dash of nutmeg

For the pasta dough:
6 oz all purpose flour
6 oz whole wheat flour (the finer ground the better- you can also just use entirely all-purpose flour)
3 eggs
Water- amount will vary, enough to get the dough to the right consistency

To Deep Fry:

Vegetable oil
2 cups Italian-seasoned breadcrumbs

Combine the flours together and make a well in the center to form a "volcano."  Add a couple tablespoons of water plus the eggs into the center of the volcano and then beat together, slowly mixing more and more flour in from the edges until it forms a dough ball.  Slowly add more water, 1 Tbsp at a time, continuing to knead by hand until all the flour is incorporated into the dough ball, and it is soft, but doesn't stick to your fingers.  Knead for 5 minutes or so by hand until the dough is cohesive and moderately smooth.  Cover with a damp cloth or plastic wrap and allow the dough to rest for 30 minutes at room temperature.  Then, either send through a pasta machine, or knead for another 10 minutes or so, until the dough is completely smooth and elastic, and roll out with a rolling pin.

We filled the ravioli using our nifty ravioli press- and I really LOVE how easy it is to use- but you can also make ravioli without the press via one of several alternate methods (Warning: I've never any of the following methods, but I've seen all of them mentioned as I've gone looking for inspiration for ravioli filings).  You can simply plop the filling onto one sheet of pasta and then press a top sheet of pasta around it and cut with a pizza cutter (demonstrated here).  You can take the dough and cut it into small circles with a cookie cutter and then seal it up with the filling, as demonstrated here.  I've also seen plenty of people (including Pioneer Woman) suggest that you simply put the filling inside wonton wrappers.

To coat with breadcrumbs and fry the ravioli:
Heat oil in a deep fryer or in a pan over the stove to 350º.

Meanwhile, get two wide but shallow bowls and fill one with 1 cup buttermilk (You can also use 1 cup milk + 2 Tbsp lemon juice, or just use milk without the lemon juice, though it will taste a bit different).  In the other bowl, mix together 2ish cups of dry breadcrumbs and several dashes of Italian seasoning (or, you can save time and just buy Italian seasoned breadcrumbs from the store).

Dip the ravioli into the bowl of milk milk and then dredge in the breadcrumbs.  Cook in the hot oil for until nicely golden (we did 3 minutes, then flipped them over in the basket and did a minute or two more, just so both sides were well done and nicely crispy).  Take out of the oil and place on paper towels to let the excess oil drain a bit.  Serve with marinara sauce for dipping.