Toasted Ravioli
1 pound small, fresh meat and/or cheese ravioli
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup grated Parmesan cheese
Whisk the eggs and milk in a shallow dish and set aside. In a separate shallow dish, mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper.
Dip each ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Place on a baking sheet and freeze until hardened, about 15 minutes.
In a deep skillet, heat 1-inch vegetable oil until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in batches, turning as needed, until golden brown, approximately 4 to 6 minutes per batch. Transfer ravioli to a paper towel-lined baking sheet to drain and immediately sprinkle with the Parmesan cheese.
Serve with marinara sauce.
Recipe courtesy of Food Network.
3 large eggs, beaten
1 1/2 cups milk
2 cups breadcrumbs
3 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for frying
1/2 cup grated Parmesan cheese
Whisk the eggs and milk in a shallow dish and set aside. In a separate shallow dish, mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper.
Dip each ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Place on a baking sheet and freeze until hardened, about 15 minutes.
In a deep skillet, heat 1-inch vegetable oil until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in batches, turning as needed, until golden brown, approximately 4 to 6 minutes per batch. Transfer ravioli to a paper towel-lined baking sheet to drain and immediately sprinkle with the Parmesan cheese.
Serve with marinara sauce.
Recipe courtesy of Food Network.
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