St louis toasted ravioli
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Milk |
| 1 | large | Egg; lightly beaten |
| ¾ | cup | Dry Italian-seasoned breadcrumbs |
| ½ | teaspoon | Salt; (optional) |
| ½ | pack | (27.5 oz) frozen cheese-filled ravioli; thawed |
| Vegetable oil | ||
| Grated Parmesan cheese | ||
| Spaghetti sauce or pizza sauce | ||
Directions
Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F.
Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels.
Sprinkle with Parmesan cheese and serve immediately with warm spaghetti or pizza sauce. Yield: about 2 dozen appetizers.
Source: Good Housekeeping Magazine, issue date unknown.
Posted to MC-Recipe Digest V1 #950 by Marilyn Olander <molander@...> on Dec 08, 1997