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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 large eggs |
1/2 cup canned evaporated milk |
1 cup italian-style bread crumbs |
1 1/2 cups good-quality marinara sauce |
about 4 cups vegetable oil for frying |
24 fresh bite-size ravioli, thawed if frozen |
1/4 cup freshly grated parmesan |
Directions:
1. In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.
2. In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350°F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.
3. With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Return oil to 350°F. before frying remaining ravioli in same manner.
4. Transfer hot ravioli to a platter and sprinkle with Parmesan.
5. Serve ravioli with warm marinara sauce for dipping.
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