Marco’s Toasted Ravioli


  • 1/2 cup cold water
  • 1/2 cup milk
  • 1 egg
  • 8 2-ounce raviolis
  • 1 cup flour
  • 1 cup unseasoned breadcrumbs
  • Vegetable oil, as neededGrated Parmesan and parsley, for garnish
  • 1 cup tomato sauce

Instructions In a bowl, combine water, milk and eggs. Whisk.

Dredge ravioli in four. Add to milk & egg mixture. Then dredge in breadcrumbs.

Heat vegetable oil to 375 F. Fry ravioli until golden brown.

Serve with a side of tomato sauce. Garnish with fresh grated cheese and parsley.

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