Fried Ravioli Filed under ( appetizer, Pasta )

I recently attended a graduation party where my friend Kathy served amazing Fried Ravioli. She gave me the inside scoop on how she makes her Fried Ravioli and I decided to give it a try. She had her co-hostess make 500 for the grad party. Well, I can't imagine making 500 but I did make about 30 for my family and we totally enjoyed them.

Once again, the is one of those recipes that doesn't have exact measurements. I will do my best to give you the details. Kathy uses the large bag of 4 Cheese Ravioli from Costco but I am sure you could use any frozen ravioli.

Fried Ravioli

30 Frozen Ravioli, cooked according to directions and cooled
2-3 eggs, beaten
2 cups Italian bread crumbs
1/2 cup grated Parmesan Cheese
pinch salt
oil for frying

Cook ravioli and allow to cool. Heat about an inch of oil in a frying pan to about medium - med ium high. (You don't want the oil too hot as the ravioli will cook too fast and start to burn- the excess crumbs that fall off will also burn) In a shallow pan, beat the eggs using a fork. In another shallow pan, mix bread crumbs, cheese and salt. ( I started off with just a cup of bread crumbs and /14 cup cheese - added more as needed as it tends to get a little "goopy") Test the oil to make sure it is hot enough - drop in a few bread crumbs to make sure it sizzles right away. You don't want your ravioli to just sit in the oil - it needs to start cooking right as dropped in the oil) The ravioli will start to brown quickly. As the one side/edges get brown - gently flip each ravioli using a fork so to brown the other side. When browned to perfection, use a slotted spoon to remove from oil placing on a plate lined with paper towels to soak up extra oil. Serve with warm marinara sauce.

* My friend Kathy made their 500 the day before the graduation party storing them single layer in a large foil pan, separated by wax paper. They heated them in the oven just before the party to crisp them up again. :)