Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings
1/4 c Whole milk
2 lg Eggs
1 1/2 c Italian seasons bread crumbs
1 ts Salt (opt)
25 oz Pkg frozen ravioli; thawed.
- any stuffing
3 c Oil for frying
2 tb Grated Parmesan cheese
32 oz Jar spaghetti sauce
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.
In a large saucepan, heat marinara sauce over medium heat
until bubbling. Reduce the heat to simmer.
In a large heavy pan, pour oil to depth of 2 inches. Heat
oil over medium heat until a small amount of breading
sizzles and turns brown. Fry ravioli, a few at a time, 1
minute on each side or until golden. Drain on paper
towels. Sprinkle with Parmesan cheese.
