Prep: 20mn
Total: 35mn
Cook: 15mn
INGREDIENTS
- 1 pound ravioli (amount will vary based upon the size – for me it was about 24 ravioli)
- 1 1/2 cups Italian seasoned bread crumbs
- 2 eggs, beaten
- Freshly grated parmigiano reggiano cheese
- Marinara sauce
DIRECTIONS
- Cook ravioli until tender, according to package directions. Drain, and pat the ravioli dry with paper towels.
- Pour bread crumbs into a shallow dish (I used a cake pan)
- Lightly beat two eggs in another shallow dish
- Coat each ravioli in egg, then bread crumbs.
- Heat 1 inch of oil to about 350 degrees.
- When the oil is hot, add in ravioli, a few at a time so that you don’t overcrowd the pan. Allow the ravioli to cook until nicely browned and crisp, about five minutes.
- Use tongs to carefully remove ravioli to a paper towel lined plate.
- Sprinkle fresh parmigiano reggiano cheese over the warm ravioli.
- Heat marinara sauce and serve.
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