Toasted Ravioli

Ingredients

• 2 cups breadcrumbs 
• 3 large eggs beaten
• 3 tablespoons parsley fresh finely chopped
• 1 teaspoon rosemary fresh finely chopped
• 6 servings kosher salt and pepper freshly ground
• 6 servings tomatoes for dipping
• 1.5 cups milk 
• 0.5 cup parmesan cheese grated
• 0.8 pound ravioli fresh (meat and/or cheese)
• 6 servings vegetable oil for frying

Equipment

• frying pan
• baking sheet
• paper towels
• whisk
• kitchen thermometer

Directions

1. Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
2. Whisk the eggs and milk in a shallow dish or pie plate.
3. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
4. 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.
5. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch.
6. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan.
7. Serve with the marinara sauce.
8. Photograph by Andrew McCaul