1 lb small fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 ½ cups milk
2 cups breadcrumbs
3 tbsp fresh parsley, finely chopped
1 tsp fresh rosemary, finely chopped
Salt and pepper, to taste
Vegetable oil, for frying
1/2 cup Parmesan cheese, grated
2 cups Cucina Antica Garlic Marinara sauce
Spread the ravioli on a baking sheet and freeze until hard (about 20-30 minutes).
Whisk the eggs and milk in a shallow dish. Add breadcrumbs, parsley, and rosemary 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. Fry the ravioli in batches for 4-6 minutes, turning as needed until golden brown.
Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with Parmesan cheese. Top with Garlic Marinara sauce or serve on the side for dipping.
Calories 601, Carbs 36 grams, Cholesterol 111 milligrams, Fat 45 grams, Protein 14 grams, Sodium 564 milligrams, Sugar 6 grams