Toasted Ravioli
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Servings 4 Servings
Ingredients
- 3/4 to 1 pound small fresh ravioli meat and/or cheese
- 3 large eggs beaten
- 1 1/2 cups milk
- 2 cups breadcrumbs
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon finely chopped fresh rosemary
- Kosher salt and freshly ground pepper
- Vegetable oil for frying
- 1/2 cup grated parmesan cheese
- Marinara sauce for dipping
Instructions
- Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
