Toasted Ravioli

• Meat

  • 1 1 1/2 pound bag Beef ravioli, fresh or frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Marinara sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 2 cups Italian bread crumbs

• Dairy

  • 1 cup Buttermilk
  • 1 Parmesan cheese

Found on garnishandglaze.com

Ingredients

• 1½ pound bag of beef ravioli (fresh or frozen*)
• 1 cup buttermilk
• 2 eggs
• 2 cups Italian bread crumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil
• Parmesan cheese, freshly grated
• Marinara sauce

Directions

• In a bowl, mix buttermilk and eggs together.
• In another bowl, mix bread crumbs, salt, and pepper together.
• Dip each ravioli in the milk mixture and then press into the bread crumbs, coating both sides of the ravioli well. Place on a large baking sheet.
• Place the breaded ravioli in the freezer for about 30 minutes or until firm. Meanwhile, fill a deep pot with 2 inches of oil and heat to 350 degrees F.
• Working in batches, place several ravioli in the oil. Cook for 4-5 minutes, flipping halfway, until golden. Remove from the oil and place on a paper towel lined plate or pan. Sprinkle with Parmesan cheese. Serve warm along with marinara sauce for dipping.