1package of thawed ravioliI normally purchase a refrigerated family size package of cheese or other flavored ravioli
1/4cupfreshly grated Parmesan
1jar marinara sauceheated for dipping; I usually go the easy route and purchase store bought
Instructions
Combine milk and egg in a small bowl and whisk together. Place breadcrumbs in another bowl. Dip ravioli in milk/egg mixture, and then coat with breadcrumbs. I recommend coating all raviolis before you try to start cooking them.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
In a large pan, pour oil to depth of 2 inches. Heat oil over medium heat. You want the oil hot before ever trying to fry the ravioli; try adding a small amount of breading into the oil – it should sizzle and turn brown. Fry ravioli about 2 minutes on each side or until golden. Don’t put more ravioli in a pan than you can manage monitoring and flipping. Place on paper towels when they are done and sprinkle with Parmesan cheese.