Toasted Ravioli

By Ckelley116

Ingredients

• 3/4 to 1 lb small fresh ravioli
• 3 large eggs, beaten
• 1 1/2 cups milk
• 2 cups breadcrumbs
• 3 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh rosemary
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 1/2 cup grated parmesan cheese
• Marinara sauce, for dipping

Preparation

Step 1

1. Spread the ravioli on a baking sheet and freeze until hard, 20-30 minutes.

2. Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 tsp each salt and pepper in another shallow dish.

3. Dip the 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.

4. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 F. Fry the ravioli in 2-3 batches, turning as needed, until golden brown, 4-6 minutes per batch. transfer to a paper two-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with marinara sauce.