St. Louis Toasted Ravioli

Recipe Ingredients

1 lb	454g / 16oz	Frozen ravioli
2 tablespoons	30ml	Milk
1		Egg
2/3 cup	97g / 3.4oz	Fine - dry seasoned bread crumbs
		Up to 1 cup
		Shortening or oil - for deep
1 cup	237ml	Spaghetti sauce - or pizza sauce
		Grated parmesan cheese

Recipe Instructions

Recipe by: Midwest Living, October 1994 Thaw the ravioli. In a mixing bowl, beat together the milk and egg. Dip each ravioli into the mixture; coat with crumbs. In a heavy 3-quart saucepan, heat 2 inches of oil to 350F.

Fry the ravioli, a few at a time, in hot oil for 1 minute per side, or until golden. Drain on paper towels; keep warm in a 300F oven while frying the rest.

Heat the sauce. Sprinkle the ravioli with Parmesan. Serve with warm sauce for dipping.

Makes 12 to 14 appetizers.

Source:
Susan Feniger and Mary Sue Milliken

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