- 3/4 to 1 lb. small ravioli
- 3 large eggs, beaten
- 1-1/2 cups milk
- 2 cups breadcrumbs
- 3 Tbl finely chopped parsley
- 1 tsp. chopped rosemary
- 1/2 cup romano cheese
- Marinara Sauce
Place ravioli on a baking sheet and freeze until hard. 20-30 minutes.
Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 tsp. each of salt and pepper in another shallow dish.
Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard. 15 minutes.
Heat about 1 inch oil in deep skillet until thermometer reaches 350 degrees. Fry the ravioli in 2 or 3 batches, turning as needed until golden brown. 4-6 minutes
Transfer to a paper towel lined baking sheet and immediately sprinkle with the romano.
Serve with marinara