2 large eggs
1/2 cup canned evaporated milk
1 cup Italian-style bread crumbs
Oil for frying
24 small, bite-size, meat-filled ravioli (thawed, if using frozen)
1/4 cup grated Parmesan
2 cups marinara sauce, warmed
Instructions In a small bowl, beat and combine the eggs and milk. Put the bread crumbs in another small bowl.
Heat the oil to 350 F for frying.
dip ravioli in egg mixture to coat. Let the excess drip off, then dredge in bread crumbs. Arrange ravioli on a sheet pan or tray.
Fry ravioli until light golden brown. Sprinkle with Parmesan and serve with warm marinara as dipping sauce.