- 3/4 to 1 lb. small fresh ravioli
- 3 large eggs, beaten
- 1 1/2 cup milk
- 2 cups breadcrumbs
- 3 tablespoons chopped parsley
- 1 teaspoon rosemary
- Kosher salt and fresh ground pepper
- 1/2 cup grated parmesan cheese
Spread ravioli on a baking sheet and freeze until hard 20-30 minutes.
Whisk the eggs and milk in a shallow dish. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon salt & Pepper in another shallow dish.
Dip ravioli in the egg mixture, letting the excess drip off, then coat with breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
Heat 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan.