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Ingredients
1 9 ½- or 10-ounce box bread crumbs, plain or seasoned
50 fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli, well drained
1 cup evaporated milk
Oil for deep-frying
Parmesan cheese, grated
2 cups tomato, meat or butter sauce for dipping, optional
Preparation
- Step 1
Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
- Step 2
Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
- Step 3
Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
- Step 4
Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.
Private Notes