St louis toasted ravioli

Yield: 1 Servings

Measure 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
\N \N Vegetable oil
\N \N Grated Parmesan cheese
\N \N Spaghetti sauce or pizza sauce

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

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