- 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.