Toasty Ravioli

Place enough oil in your pot to reach about 1 inch deep and warm it over medium heat.

While the oil is heating, set up your dredging station. In a medium bowl, whisk together the egg and milk. In a separate medium bowl or in a gallon sized Ziploc bag, place the breadcrumbs.

First, coat the ravioli in the egg and milk mixture. Allow any excess to drip off. Then dredge them in the breadcrumbs. Once breaded, place them on a plate and set aside. Repeat this process until all are breaded.

If you don't want to cook them all at once, you can place the uncooked, breaded ravioli back into the freezer and store for up to 3 months. We like to do this to have some on hand for quick preparation.

Once the oil is hot enough (about 325F) add the raviolis a few at a time to the oil. Don't overcrowd the pan. Fry for about 3 or so minutes, flipping over halfway through, until golden brown and crispy.

Remove the finished ravioli with a slotted metal spoon to a paper towel lined plate to drain the excess oil. Repeat this process until all are cooked.

Serve immediately garnished with some freshly grated parmesan and chopped parsley, with some marinara sauce on the side.