- 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.