CRISPY FRIED RAVIOLI RECIPE

INGREDIENTS    

• 30 frozen beef and cheese ravioli, thawed
• 1 1/2 cups Italian Panko breadcrumbs (or add some garlic powder, Italian seasoning and dried parsley to plain panko breadcrumbs)
• 2 eggs
• 1/2 cup milk
• Canola oil, for frying
• 1 jar marina sauce, warmed, for dipping

Directions  

1. Thaw raviolis.
2. Line a baking sheet with foil or waxed paper and set aside.
3. Whisk eggs and milk together in a shallow bowl.
4. Add breadcrumbs to another shallow bowl.
5. Set up your breading station so you're working towards the baking sheet (egg wash, breadcrumbs, baking sheet).
6. Add enough oil to your skillet or pan to be about 2- 2.5 inches deep. Heat over medium heat until the oil is hot enough. Test by tossing a few breadcrumbs in the oil... if they sizzle and bubble, the oil is ready.
7. Dip the ravioli in the egg wash, coat in the breadcrumbs, then place on the prepared baking sheet.
8. Repeat with remaining raviolis.
9. Fry several raviolis (remember to work in batches), for about 2 minutes per side.
10. Remove with a slotted spoon and place on a paper towel lined plate to drain.
11. Before serving, warm the marinara sauce and sprinkle raviolis with grated Parmesan and minced parsley or basil.