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