Yield: 1 Servings
|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