Toasted ravioli, about
Small fresh or frozen ravioli, meat and/or cheese.
Milk, more if needed
Italian seasoned breadcrumbs
Parmigiano cheese, grated
Salt and pepper, to taste
Vegetable oil for frying
Your favorite tomato sauce for dipping
If the ravioli are fresh freeze about 1 hour or until hard
Spread the frozen ravioli on a baking sheet.
Beat eggs and milk in a shallow dish.
In another shallow dish, mix breadcrumbs, salt and pepper.
Dip the ravioli in the egg mixture, let the excess drip off then coat with the breadcrumbs. Return to the baking sheet and freeze until hard, about another hour.
Add about 1 inch vegetable oil in a deep skillet heat until a deep-fry thermometer registers 350 degrees F.
Fry the ravioli in batches turning as needed until golden brown, about 5 minutes.
Transfer baking sheet lined with a paper towel and immediately sprinkle with the Parmigiano cheese.
Serve hot with your favorite tomato sauce sauce.
This recipe is printed from Così Italiano @ www.cosiitaliano.com