FRIED RAVIOLI

By sarey

Ingredients

• 2 T WHOLE MILK
• 1 EGG
• 3/4 C ITALIAN SEASONED BREAD CRUMBS
• 1/2 t SALT
• 1/2 (12 OZ TOTAL) FROZEN CHEESE RAVIOLI, THAWED
• 3 CUPS VEG OIL FOR FRYING
• 1 T GRATED PARMESAN
• 1 JAR SPAGHETTI SAUCE

Preparation

Step 1

COMBINE MILK AND EGG IN A SMALL BOWL. PLACE BREADCRUMBS AND IF DESIRED, SALT IN A SHALLOW BOWL. DIP RAVIOLI IN MILK MIXTURE AND COAT WITH BREADCRUMBS. INA LARGE SAUCEPAN, HEAT MARINARA OVER MED HEAT UNTIL BUBBLING. REDUCE THE HEAT TO SIMMER. IN A LARGE HEAVY PAN, POUR OIL AND HEAT UNTIL WATER SIZZLES ON SURFACE. FRY RAVIOLI A FEW AT A TIME, 1 MINUTE ON EACH SIDE OR UNTIL GOLDEN. DRAIN ON PAPER TOWELS. SPRINKLE WITH CHEESE AND SERVE IMMEDIATELY WITH HOT MARINARA SAUCE