Ingredients2 large eggs
1/2 c. canned evaporated milk
1 c. Italian-flavored bread crumbs
1 1/2 c. marinara sauce, heated
4 c. vegetable oil, for frying
24 bite-size ravioli, thawed
1/2 c. Parmesan cheese
Directions
In a shallow bowl, beat together eggs and milk. Put bread crumbs in separate shallow bowl.
In a heavy fry pan, heat 2-inch of oil over moderate heat. While oil is heating, dip ravioli in egg to coat and then dredge in breadcrumbs. With slotted spoon, gently lower 4 ravioli at a time into hot oil and fry, turning them occasionally, until golden brown and cooked through, 2-3 minutes. Add more oil as necessary and heat to frying temperature.
Transfer hot ravioli to a platter and sprinkle with cheese.
Serve with sauce for dipping.
