Toasted Ravioli

Wed November 4, 2015


3/4 to 1 pound small fresh ravioli (meat and/or cheese)
3 large eggs
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 Parmesan cheese, grated 
Marinara sauce, for dipping


First spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

 In a shallow bowl, mix together the eggs and milk. In a separate bowl combine together the breadcrumbs, parsley, rosemary, salt and pepper.

Dip the ravioli into the egg mixture, and then coat them with the breadcrumb mixture and place on a baking sheet. Place baking sheet into freezer until the ravioli are hard, generally only 15 minutes.

Heat a large skillet with roughly 1 inch of vegetable oil. Heat the oil until it reaches 350 degrees Fahrenheit. Fry the ravioli in small batches until they are golden brown. Once cooked transfer the ravioli to a paper towel lined plate. Top the ravioli off with parmesan and serve with marinara sauce.