My kids love these little breaded cheese raviolis. We don’t have them often, but when I do make them, they are gone in seconds.
2 TBS whole milk
1 1/2 cups Italian seasoned bread crumbs
25 oz. package frozen cheese ravioli, thawed
3 cups of vegetable oil for frying
2 TBS parmesan cheese
1 jar of spaghetti sauce, for dipping
Combine milk and egg in a small bowl. Place breadcrumbs and Parmesan cheese in another bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
Heat sauce in a small pan for later.
In a large heavy frying pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, until each side is golden. Drain on paper towels. Serve with heated sauce for dipping.
(These are very hot and take awhile to cool after frying. Beware!)