Fried Ravioli

Though I have a pasta maker and occasionally make fresh pasta, ravioli or lasagna noodles, it's time consuming, but I do it for special family events or dinner guests.

For everyday meals, I keep a bag of prepared frozen ravioli on hand, also frozen meatballs. They're just so handy for the two of us and I can take out as many or as few as needed for a meal.

That's what I used for this recipe.  With a few hours notice, I unexpectedly had to make dinner for six, so decided the frozen ravioli and meat balls would work well. 

I breaded the ravioli ahead of time, then let them set in the refrigerator, until about 20 minutes before serving time. I then fried and kept them warm in the oven.  Guests put on their own amount of warm sauce and cheese. I served with  heated meatballs, crusty bread, and a salad.

If not using for a dinner, they make great appetizers for a party.

Fried Ravioli
2 tablespoons milk

1 egg
1 cup Italian breadcrumbs

1 tsp.salt

30 to 36 frozen ravioli, thawed

vegetable oil for frying, enough for 2 inches deep in pan

grated parmesan cheese for topping

Italian tomato sauce for dipping or to serve over ravioli

In a small bowl beat milk with egg,  Place breadcrumbs and salt in a shallow bowl. Dip ravioli in egg mixture, then coat with breadcrumbs and set on plate to set until ready to fry.

In a heavy pan or skillet, pour oil to 2 inches deep.  Heat oil on medium heat (350) until a small amount of breading sizzles when tested.. Fry ravioli, 4 or 5 at a time, 30 seconds to 1 minute on each side, or until golden. Drain on paper towels.
Heat desired amount of Italian sauce for dipping or topping the ravioli.  Sprinkle ravioli with parmesan cheese and serve immediately with the warm sauce.  Serves 6 to 8.

Estimated cost: $8.00 or less; $1.30 or less per serving.

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