Toasted Ravioli

Name: Toasted Ravioli
Total time: 15 min
Yield: appetizers for 10 people
Cuisine: american
Ingredients: 1 9 1/2- or 10-ounce box bread crumbs, plain or seasoned; 50 fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli, well drained; 1 cup evaporated milk; Oil for deep-frying; Parmesan cheese, grated; 2 cups tomato, meat or butter sauce for dipping, optional

Recipe from "The New St. Louis Symphony of Cooking"

Adapted by Patricia Brooks

Total Time: 15 minutes
Rating: 4(56)
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Featured in: TOASTED RAVIOLI, THE SECRET OF ST. LOUIS

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Ingredients

Yield:appetizers for 10 people

19½- or 10-ounce box bread crumbs, plain or seasoned
50fresh uncooked ravioli, cheese- or meat-filled, or 1 can (3 pounds, 2 ounces) brine-packed ravioli, well drained
1cup evaporated milk
Oil for deep-frying
Parmesan cheese, grated
2cups tomato, meat or butter sauce for dipping, optional

Ingredient Substitution Guide

Preparation

Step 1
Sprinkle a thin layer of bread crumbs evenly over the bottom of a shallow tray or pan.
Step 2
Dip ravioli into milk, and place close together on top of the crumbs. Cover completely with more bread crumbs. Pat down so the coating adheres. Repeat as necessary until all the ravioli is coated. (If you prefer, the ravioli can be dipped and breaded separately.)
Step 3
Fry in oil heated to 375 degrees for 3 or 4 minutes, or until golden brown. Drain.
Step 4
Place on heated plate. Sprinkle at once with Parmesan cheese and serve plain or dipped in a tomato, meat or butter sauce.

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