Ravioli with Marinara Sauce

When I first came across this recipe, I was pretty excited. The title read “Toasted Ravioli with Marinara Sauce”.  

Then I discovered the toasted part they must have been referring to was the Italian bread crumbs. 😉

The raviolis sounded good enough but they were fried & the suggested ravioli, frozen.

I still wanted to give them a try.

I have to admit that they were very tasty, but next time I will make homemade ravioli instead.

Also going to try to bake them instead of frying them.

If you remake these little treats, let me know if you bake them.

I’d like to know how they turned out.

Please ignore the sauce bowl of choice that says beware & boo.

These were made around Halloween.. haha!

Ingredients

2 tbs whole milk

1 egg

3/4 cup Italian seasoned bread crumbs

1/2 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp dried thyme

salt & pepper to taste

1/2 (25 oz) package frozen cheese ravioli – thawed

2 cups vegetable oil for frying

grated Parmesan cheese

marinara sauce  (this is the sauce I made)

Combine milk & egg in a small bowl. Combine breadcrumbs & seasoning in a shallow bowl or pie dish.

Dip ravioli in milk mixture, then coat with breadcrumbs.

Heat your marinara sauce. If you are using the above recipe (link) it will already be on the stove.

In a large pan,  add vegetable. Should be about 2 inches in depth. Heat oil on medium heat.

Add a pinch of breading to see if it sizzles & turns brown. This well let you know your

oil is hot enough to fry up your raviolis.

Add a few to the pan at a time, making sure not to over crowd or touch.

Cook about 1 minute on each side or until golden brown.

Line on paper towels to soak up the extra oil.

Sprinkle with Parmesan & serve with hot marinara sauce. 

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