Toasted Ravioli

Toasted RavioliServes Six

Ingredients

  • 2 large eggs
  • ½ cup canned evaporated milk
  • 1 cup Italian-style breadcrumbs
  • Oil for frying
  • 24 ravioli
  • ¼ cup Parmesan, grated
  • 2 cups marinara sauce, warmed

Instructions In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl.

Heat the oil to 360 F for frying.

Dip the ravioli in the egg mixture to coat; let the excess egg drip off. Dredge in breadcrumbs, knocking off excess. Arrange ravioli on a sheet pan or tray. (May be prepared ahead to this point and refrigerated).

Fry ravioli until golden brown and remove. While they are still hot, sprinkle with Parmesan. Serve with marinara sauce for dipping.

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Toasted Ravioli

Ingredients

  • 2 large eggs
  • ½ cup canned evaporated milk
  • 1 cup Italian-style breadcrumbs
  • Oil for frying
  • 24, small, bite sized meat filled ravioli, thawed if frozen
  • 1 cup grated parmesan
  • 2 cups marinara, warmed

Instructions 1. In a small bowl, beat and combine the eggs and milk. Put the breadcrumbs in another small bowl
2. Heat the oil to 350 degrees for frying
3. Dip ravioli in egg mixture to coat: let excess drip off. Dredge in breadcrumbs, knocking off excess. Arrange ravioli in sheet pan or try.
4. Fry ravioli until light golden brown.
5. Sprinkle with Parmesan. Serve with warm marinere for dipping sauce.

Click here to submit recipe

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