2 tablespoons whole milk
1 egg
¾ cup Italian seasoned bread crumbs
½ teaspoon salt (optional)
½ package (25 ounces) frozen ravioli, thawed
3 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
1 jar (16 ounces) marinara sauce
Combine milk and egg in a small bowl.
Place breadcrumbs and salt in a shallow bowl.
Dip ravioli in milk mixture, and coat with breadcrumbs.
In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer.
5–10 minutes
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat to 375°F.
Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.
1 minute
Drain on paper towels.
Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.
- •You can use cheese or meat raviolis, but the traditional version is made out of a square meat ravioli.