Roxy15
All-Conference
Toasted Ravioli:
6-10 Cups Vegetable Oil-(As Required By Deep-Fat Fryer)
1 Egg, Beaten
1 Cup Milk
1 Cup Progresso Italian-Style Bread Crumbs
12 Pre-Made Beef Ravioli-(Fresh Or Frozen, Thawed)
1 T. Grated Parmesan Cheese
On The Side:
1/2 Cup Marinara Sauce, Warmed
Preheat Vegetable Oil in Deep-Fat Fryer to 325 degrees.
Combine the beaten egg with the milk in shallow bowl.
Pour the breadcrumbs into another shallow bowl.
Bread the ravioli by dipping each one in the milk and egg then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so the breading sticks.
When the raviolis have rested, drop a handful into the oil, depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded.
Fry the breaded raviolis for 1-2 min or until they're golden brown. Remove them to a draining rack or a paper towel lined plate.
When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of Grated Parmesan Cheese over the top.
Serve the dish with a small bowl of warmed Marinara Sauce on the side for dipping.
6-10 Cups Vegetable Oil-(As Required By Deep-Fat Fryer)
1 Egg, Beaten
1 Cup Milk
1 Cup Progresso Italian-Style Bread Crumbs
12 Pre-Made Beef Ravioli-(Fresh Or Frozen, Thawed)
1 T. Grated Parmesan Cheese
On The Side:
1/2 Cup Marinara Sauce, Warmed
Preheat Vegetable Oil in Deep-Fat Fryer to 325 degrees.
Combine the beaten egg with the milk in shallow bowl.
Pour the breadcrumbs into another shallow bowl.
Bread the ravioli by dipping each one in the milk and egg then into the breadcrumbs. Arrange the breaded ravioli on a plate and let them sit for 5 minutes so the breading sticks.
When the raviolis have rested, drop a handful into the oil, depending on the size of your fryer, you may want to fry the raviolis in batches so they aren't too crowded.
Fry the breaded raviolis for 1-2 min or until they're golden brown. Remove them to a draining rack or a paper towel lined plate.
When all the raviolis are cooked, arrange them on a serving plate and sprinkle 1 T. of Grated Parmesan Cheese over the top.
Serve the dish with a small bowl of warmed Marinara Sauce on the side for dipping.