Toasted Ravioli

4C Ingredients :

4C Plain Bread Crumbs
4C HomeStyle Parmesan Cheese

Ingredients:

1 pound small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 cups milk
2 cups 4C Plain Bread Crumbs
1/2 cup 4C HomeStyle Parmesan Cheese
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil, for frying
Marinara sauce, for dipping

Directions:

  1. Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
  2. Whisk the eggs and milk in a shallow dish or pie plate. Mix the bread crumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
  3. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the bread crumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
  4. Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with parmesan. Serve with marinara sauce.