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Print this Recipe    Toasted Ravioli

St. Louis Toasted Ravioli

2 tbsps milk
1 lg egg lightly beaten
3/4 c dry Italian-seasoned breadcrumbs
1 tsp salt, optional
1/2 pkg frozen cheese-filled ravioli (27.5 oz pkg) thawed
vegetable oil
Grated Parmesan cheese
spaghetti sauce or pizza sauce

Combine milk and egg in a small bowl. Place breadcrumbs and salt
in a shallow bowl. Dip ravioli in milk mixture and coat w/
breadcrumbs.

Pour oil to depth of 2 inches in a dutch oven; heat to 350F.

Fry ravioli, a few at a time, 1 min on each side or until golden.
Drain on paper towels.

Sprinkle with Parmesan cheese, and serve immediately with warm
spaghetti or pizza sauce.

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