Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 2 tablespoons | Water |
| ½ cup | Fine dry bread crumbs |
| 2 tablespoons | Parmesan cheese |
| ½ teaspoon | Dried oregano leaves; crush |
| 14 ounces | Ravioli; frozen; thawed, meat -OR- cheese filled |
| \N \N | Vegetable oil for frying |
| 2 cups | Spaghetti sauce |
PATTI - VDRJ67A
In small bowl, with fork, beat together egg and water; set aside. In another small bowl, stir together bread crumbs, parmesan cheese and oregano. Dip each ravioli into egg mix and then coat with crumb mix. In 10" skillet, heat ½" oil to 375~. Cook ravioli, a few at a time, 1 minute each side or until golden. Drain on paper towels. Repeat with remaining raviolis. Meanwhile, heat spaghetti sauce until hot. Spoon sauce onto center of serving platter. Arrange ravioli on top of sauce.
Posted to MC-Recipe Digest V1 #952 by Nancy Berry <nlberry@...> on Dec 09, 1997