Fried Zucchini Ravioli

• Vegetarian

• Produce

  • 1 Parsley
  • 1 Zucchini, medium

• Refrigerated

  • 2 Eggs beaten with

• Condiments

  • 1 Tomato sauce

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 2 cups Bread crumbs, seasoned

• Dairy

  • 1 Cheese, white
  • 1 Cream cheese

Found on lydiasflexitariankitchen.com

Description

Ingredients

• Medium zucchini, thinly sliced, two slices per ravioli
• Cream cheese, estimate 1 teaspoon per ravioli
• Shredded white cheese, about 1 teaspoon per ravioli (I used a pizza blend)
• salt, pepper, chopped herbs to season the filling to taste
• 2 eggs beaten with a few teaspoons of water
• 2 cups seasoned bread crumbs
• oil for frying
• chopped parsley for garnish
• tomato sauce for serving

Directions

• Mix sufficient cream cheese with shredded cheese and seasoning for the filling. (For 10 ravioli you would use about a ⅓ cup of each...dont worry too much about it, you can always make a little more).
• Assemble the ravioli and secure with a toothpick.
• Dip each one in egg, then bread crumbs.
• Repeat the egg dip and use your hands to gently pack the bread crumbs around the ravioli.
• Make more egg wash and add more breadcrumbs as needed.
• Measure enough oil to come about halfway up the sides of the ravioli in a frying pan and heat until shimmering.
• Carefully add three or four raviolis and fry until golden brown on both sides (three or four minutes per side).
• Drain the raviolis on some paper towels.
• Serve while hot with some sauce on the side as desired.