Toasted Ravioli

Courtesy of The Food Network Magazine - October 2011 Issue

They have these at restaurants for appetizers and you know what a lover of Happy Hour I am.  Now I can do it at home, save a few bucks - and not have to worry about the toddler freaking out when she can't play Angry Birds on my phone anymore!

3/4 to 1 lb fresh ravioli (meat and/or cheese)
3 large eggs, beaten
1 1/2 c milk
2 c breadcrumbs
3 tsp finely chopped fresh parsley
1 tsp finely chopped fresh rosemary
Kosher salt and freshly ground black pepper
vegetable oil, for frying
1/2 c grated Parmesan cheese
Marinara for dipping

Spread ravioli out on baking sheet and freeze until hard - 20-30 minutes

Whisk eggs and milk in shallow dish or pie plate.  Mix the breadcrumbs, herbs and 1/2 tsp each salt and pepper in another shallow dish.

Dip ravioli in egg mixture, letting the excess drip off, then coat with breadcrumbs.  Return to baking sheet and freeze until hard, about 15 minutes.

Head about 1 inch vegetable oil in deep skillet until deep-fry thermometer registers 350.  Fry ravioli in 2 or 3 batches, turning as needed, until golden brown (4-6 minutes per batch).

Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the Parmesan.  Serve with marinara sauce.

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