Toasted Ravioli

By KennyB07

Ingredients

• 1/2 c Panko bread crumbs
• 1/2 c Italian seasoned bread crumbs
• 1 tsp Italian seasoning
• 1/2 tsp kosher salt
• 10-14 store bought fresh ravioli – not frozen (I used jumbo four-cheese)
• 2 eggs
• 1/3 c milk
• oil for frying
• marinara sauce for dipping (optional)

Details

Servings 1
Adapted from myfridgefood.com

Preparation

Step 1

Bring ravioli and eggs to room temperature.
Combine the bread crumbs, Italian seasoning, and salt in a shallow bowl.
Whisk together the eggs and milk in another bowl.
Dip the raviolis in the egg mixture and then dredge in the bread crumb mixture.
Repeat this a a second time so they are double-dipped
Let the raviolis set on a rack while the oil is coming up to temp.
You can either deep-fry or pan-fry the raviolis. You are looking for a temperature of 350-375.
The raviolis take about 3 minutes to cook. Flip them over about halfway through to make sure they are cooking evenly.
Once they are a nice golden color – take them out!
The raviolis will puff up slightly just as they would if you boiled them.