Toasted Ravioli

I am a huge fan of ravioli. Anytime my family goes to our favorite Italian restaurant around the corner, I always order a ravioli dish. I stumbled across this recipe for Toasted Ravioli and I have to say it looks kind of amazing. I have a feeling it's going to end up tasting a little like a mozzarella stick (which I don't have a problem with), but better. The recipe is easy enough and the end result looks like it's going to be delicious. I have to try this. 

1 pound of small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
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
1/2 cup grated parmesan cheese
Marinara sauce, for dipping

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

Photos: 1


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