Directions:
- Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
- Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
- Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.
- Photograph by Andrew McCaul
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.04 Kcal (1432 kJ) | ||
| Calories from fat | 87.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Cholesterol | 155.74mg | 52% | |
| Sodium | 856.3mg | 36% | |
| Potassium | 490.69mg | 10% | |
| Total Carbs | 42.84g | 14% | |
| Sugars | 11.65g | 47% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 17.11g | 34% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 3.4mg | 19% | |
| Calcium | 353.8mg | 35% | |
| Amount Per 100 g | |||
| Calories | 90.83 Kcal (380 kJ) | ||
| Calories from fat | 23.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 15% | |
|---|---|---|---|
| Cholesterol | 41.36mg | 52% | |
| Sodium | 227.39mg | 36% | |
| Potassium | 130.3mg | 10% | |
| Total Carbs | 11.38g | 14% | |
| Sugars | 3.09g | 47% | |
| Dietary Fiber | 0.64g | 10% | |
| Protein | 4.54g | 34% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.9mg | 19% | |
| Calcium | 94mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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