Ingredients:
- Oil to use for frying
- 24 frozen ravioli (thawed)
- 1 cup Italian breadcrumbs
- ½ cup (¼ cup + ¼ cup) grated parmesan, divided
- 1 egg
- ¼ cup of whole milk
- 1 tablespoon of chopped parsley
- Marinara sauce (for dipping)
PREPARATION:
- Prepare a large deep pan with vegetable oil. Fill until the oil reaches about 2 – 3 inches in the pan. Heat the oil to 350°F.
- Line one baking sheet with parchment or wax paper and line another with paper towel. Set both aside.
- Using 2 shallow bowls, pour 1 cup of Italian breadcrumbs and ¼ cup of parmesan cheese into one bowl and combine.
- Then in the other bowl, add 1 egg and ¼ cup of whole milk and whisk until blended.
- Dip each thawed ravioli into the egg/milk mixture, coat the entire ravioli, then dredge them through the breadcrumb mixture, ensuring each ravioli is well covered with breadcrumbs.
- Place on the parchment lined baking sheet.
- Next, working in batches of 6 – 8 at a time, place the ravioli into the hot oil and fry for about 3 – 5 minutes or until the ravioli is golden brown and crispy around the edges. Use a slotted spoon or tongs to flip the ravioli at least once during the frying time.
- Remove from the hot oil and place on the paper towel lined baking sheet.
- Garnish with ¼ cup of grated parmesan and freshly chopped Italian parsley.
- Serve with your favorite marinara sauce, and ENJOY!