Crispy Parmesan Ravioli (Print Version)

Pasta pockets breaded and fried to a crunchy, golden finish. Perfect for dipping into marinara as a tasty Italian starter.

# Ingredients:

01 - 20 oz of pre-made cheese ravioli.
02 - 2 large eggs.
03 - A third of a cup of milk.
04 - Two cups of seasoned breadcrumbs (Italian style).
05 - Enough oil for frying.
06 - Four tablespoons of grated parmesan cheese.
07 - A tablespoon of finely chopped parsley.
08 - Serve with marinara on the side.

# Directions:

01 - Put parchment paper on a baking tray.
02 - Combine the eggs and milk in a bowl and whisk them until smooth.
03 - Coat ravioli first in the egg mixture, then cover in breadcrumbs. Lay them on the baking tray.
04 - In a deep, heavy pot, bring 3 inches of oil to a temperature of 350°F.
05 - Fry 6 to 8 ravioli at one go for 3 or 4 minutes, until they're golden and crisp.
06 - Sprinkle parmesan and parsley on top, and serve with marinara alongside.

# Notes:

01 - Thawed frozen ravioli works just as well.
02 - Tastes best when served hot and crunchy.
03 - Avoid overcrowding the pot by frying in smaller batches.

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