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
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