Toasted Ravioli

St. Louis Toasted Ravioli

2 tablespoons whole milk

1 egg

3/4 cup Italian seasoned bread crumbs

1/2 teaspoon salt (optional)

1/2 (25 ounce) package frozen cheese ravioli, thawed

3 cups vegetable oil for frying

1 tablespoon grated Parmesan cheese

1 (16 ounce) jar spaghetti sauce

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Yields 2 dozen

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