St. Louis Toasted Ravioli

submitted by gypsylou

2 Tbsps milk
1 lg egg lightly beaten
3/4 cup dry Italian-seasoned breadcrumbs
1 tsp salt optional
1/2 pkg frozen cheese-filled ravioli (27.5 oz pkg), thawed
vegetable oil
Grated Parmesan cheese
spaghetti sauce or pizza sauce

Combine milk and egg in a small bowl. Place breadcrumbs and salt in a
shallow bowl. Dip ravioli in milk mixture and coat w/ breadcrumbs. Pour
oil to depth of 2 inches in a dutch oven; heat to 350F. Fry ravioli, a few
at a time, 1 min on each side or until golden. Drain on paper towels.
Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti
or pizza sauce.


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