Deep-Fried Ravioli On a Stick

• Produce

  • 1 Tablespoondried thyme
  • 2 Tablespoonsdried basil
  • 2 Tablespoonsdried oregano

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 12 Ravioli, store-bought

• Baking & Spices

  • 1 Cupall-purpose flour

• Oils & Vinegars

  • 1 Quartvegetable oil

• Bread & Baked Goods

  • 1 Cupplain bread crumbs

• Dairy

  • 1/2 Cupgrated parmesan cheese

• Other

  • 1/2 Teaspoonpepper
  • 1 Teaspoonsalt
  • 2 Teaspoonsgarlic powder

Found on justataste.com

Description

Directions

• Preheat vegetable oil in a large, heavy pot over medium-high heat. Place flour in one shallow dish and eggs in another. In a third, mix bread crumbs, ¼ cup Parmesan, oregano, basil, thyme, garlic powder, salt and pepper. In two batches, toss ravioli (or tortellini) in flour, gently shaking off excess. Dip in egg and then in bread crumb mixture. Thread 3 breaded ravioli (or 5 tortellini) onto each skewer. Once oil reaches 350ºF, carefully place skewers in pot, two at a time, and fry about 4 to 5 minutes. Drain on paper towels and sprinkle with remaining ¼ cup Parmesan. Serve warm, with marinara sauce or basil pesto on the side.