3/4 to 1poundsmall fresh raviolimeat and/or cheese
3large eggsbeaten
1 1/2cupsmilk
2cupsbreadcrumbs
3tablespoonsfinely chopped fresh parsley
1teaspoonfinely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oilfor frying
1/2cupgrated parmesan cheese
Marinara saucefor 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.