Cookbook:Pan-fried Ravioli

Pan-fried Ravioli
Category	Pasta recipes
Servings	12
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pasta

Ingredients

• 2 tablespoons whole milk
• 1 egg
• ¾ cup Italian seasoned bread crumbs
• ½ teaspoon salt (optional)
• ½ package (25 ounces) frozen ravioli, thawed
• 3 cups vegetable oil for frying
• 1 tablespoon grated Parmesan cheese
• 1 jar (16 ounces) marinara sauce

Procedure

1. Combine milk and egg in a small bowl.
2. Place breadcrumbs and salt in a shallow bowl.
3. Dip ravioli in milk mixture, and coat with breadcrumbs.
4. In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer.
5. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat to 375°F.
6. Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.
7. Drain on paper towels.
8. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Notes, tips, and variations

• You can use cheese or meat raviolis, but the traditional version is made out of a square meat ravioli.