Toasted Ravioli

1. 1

   In a shallow bowl beat together eggs and evaporated milk.

2. 2

   Put bread crumbs in another shallow bowl.

3. 3

   In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.

4. 4

   In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350F.

5. 5

   While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess.

6. 6

   Arrange ravioli as coated on a tray.

7. 7

   With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes.

8. 8

   With slotted spoon transfer ravioli as fried to paper towels to drain.

9. 9

   Return oil to 350F.

10. 10

    before frying remaining ravioli in same manner.

11. 11

    Transfer hot ravioli to a platter and sprinkle with Parmesan.

12. 12

    Serve ravioli with warm marinara sauce for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.