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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Pan-fried Ravioli

Serves 12

| Pasta

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 tablespoons whole milk
  • 1 egg
  • ¾ cup Italian seasoned bread crumbs
  • ½ teaspoon salt (optional)
  • ½ package (25 ounces) frozen ravioli, thawed
  • 3 cups vegetable oil for frying
  • 1 tablespoon grated Parmesan cheese
  • 1 jar (16 ounces) marinara sauce

Method

  1. Combine milk and egg in a small bowl.
  2. Place breadcrumbs and salt in a shallow bowl.
  3. Dip ravioli in milk mixture, and coat with breadcrumbs.
  4. In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer.
  5. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat to 375°F.
  6. Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.
  7. Drain on paper towels.
  8. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.