Monday, January 23, 2017

Toasted Ravioli



  • 2 dozen beef ravioli or 2 dozen cheese ravioli or 2 dozen other filled ravioli, thawed if frozen
  • 2 eggs, lightly beaten
  • 1 cup Italian seasoned breadcrumbs
  • parmesan cheese
  • vegetable oil (for frying)
  • marinara sauce (for dipping)


How to Make It

  • Cook ravioli in boiling salted water until they float to the top; remove from water and drain.
  • Set aside to cool.
  • Heat vegetable oil in fryer at least 2" deep to a temperature of 375 degrees.
  • Dip ravioli in beaten egg, then cover in breadcrumbs.
  • Fry in batches in hot oil until golden brown, about 5 minutes; drain.
  • Sprinkle hot ravioli with parmesan cheese.
  • Heat marinara sauce and set aside in serving bowl.
  • Serve ravioli with dipping sauce
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