Tuesday, September 6, 2011

Toasted-oli



My kids love these little breaded cheese raviolis.  We don't have them often, but when I do make them, they are gone in seconds.

2 TBS whole milk
1 egg
1 1/2 cups Italian seasoned bread crumbs
25 oz. package frozen cheese ravioli, thawed
3 cups of vegetable oil for frying
2 TBS parmesan cheese
1 jar of spaghetti sauce, for dipping

Thaw raviolis.  

Combine milk and egg in a small bowl.  Place breadcrumbs and Parmesan cheese in another bowl.  Dip ravioli in milk mixture, and coat with breadcrumbs.

Heat sauce in a small pan for later.

In a large heavy frying pan, pour oil to depth of 2 inches.  Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until each side is golden.  Drain on paper towels.  Serve with heated sauce for dipping.

(These are very hot and take awhile to cool after frying.  Beware!)

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