St. Louis Style Toasted Ravioli
Since we are moving back to the United States soon, I decided to treat some of my friends to some culinary nostalgia from my hometown.
1 package of vegetarian Ravioli, about 24 pieces
2 Tbsp Milk
3/4 c Italian Seasoned Breadcrumbs
Oil for deep frying
1 jar of Marinara Sauce
Scramble the Egg in a small bowl and stir in the Milk. In a separate small bowl place the Breadcrumbs. One by one, soak the Ravioli in the Egg-Milk mixture, then put in the Breadcrumbs bowl to coat. Set to the side on a plate or baking tray. Heat the oil for deep frying. When the oil is heated to sufficient temperature, fry the Ravioli bit by bit. I fried them two at a time, for about one minute each, turning over after 30 seconds. They should be a golden brown when done.
Heat the Marinara Sauce separately in a saucepan and serve as a dipping sauce. Serve immediately.