- 2 tbs. milk
- 1 egg, slightly beaten
- 3/4 cup dry Italian-seasoned bread crumbs
- 1/2 (27.5 oz.) package cheese ravioli, thawed*
- vegetable oil
- grated parmesan cheese
- purchased or homemade marinara sauce
Combine milk and egg in a small bowl. Place bread crumbs in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.
Pour oil to a depth of 2 inches into a deep skillet or dutch oven. Heat to 350
Fry ravioli, a few at a time, one minute on each side or until golden. Drain on paper towels.
Sprinkle with parmesan cheese, and serve immediately with marinana.
*You can substitute refrigerated fresh ravioli for frozen. You can use any kind you like.