Missouri Toasted Ravioli

By cheeserohan

Ingredients

• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 Tablespoon olive oil or butter
• 2 pounds ripe fresh tomatoes, peeled, seeded and cup up
• 2 Tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 Tablespoons tomato paste
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1 16-to 20-ounce package frozen meat-filled ravioli, thawed
• 1 to 1 1/3 cups seasoned dry bread crumbs
• vegetable oil for deep fat frying
• grated Parmesan cheese (optional)

Details

Servings 12

Preparation

Step 1

1. For sauce: In medium saucepan, cook onion and garlic in olive oil until tender. Stir in tomatoes, dried basil (if using), salt and pepper. Cook, covered, 10 minutes; stir occasionally.

2. Stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or utnil desired consistency; stir occasionally. Stir in fresh bgasil, if using. Cover; keep warm.

3. In a small bowl, mix eggs and milk. Dip ravioli into egg mixture, then into bread crumbs to coat. In 3-quart heavy saucepan, heat 2 inches of vegetable oil to 350F. Fry ravioli, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Using slotted spoon, remove and drain on paper towels. Keep warm in a 300F oven. Sprinkle with Parmesan, if you like, and serve with sauce.