Name: St Louis Toasted Ravioli
Ingredients: 2 tb Milk; 1 lg Egg; lightly beaten; 3/4 c Dry Italian-seasoned breadcrumbs; 1/2 ts Salt; (optional); 1/2 pk (27.5 oz) frozen cheese-filled ravioli; thawed; Vegetable oil; Grated Parmesan cheese; Spaghetti sauce or pizza sauce

When we truly come to Christ, our thirst is quenched by the fountain of life and our hunger is filled with the bread of heaven. We discover that Jesus is the supreme source of satisfaction, and we want nothing apart from Him. We realize that He is better than all the pleasures, pursuits, plaudits, and possessions of this world combined. As we trust in Christ, He transforms our tastes in such a way that we begin to love the things of God that we once hated, and we begin to hate the things of this world that we once loved.

David Platt

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables	Dutch		1	Servings

INGREDIENTS

2	tb	Milk
1	lg	Egg; lightly beaten
3/4	c	Dry Italian-seasoned breadcrumbs
1/2	ts	Salt; (optional)
1/2	pk	(27.5 oz) frozen cheese-filled ravioli; thawed
		Vegetable oil
		Grated Parmesan cheese
		Spaghetti sauce or pizza sauce

INSTRUCTIONS

Combine milk and egg in a small bowl. Place breadcrumbs and salt in a
shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F.
Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain
on paper towels.
Sprinkle with Parmesan cheese and serve immediately with warm spaghetti or
pizza sauce. Yield: about 2 dozen appetizers.
Source: Good Housekeeping Magazine, issue date unknown.
Posted to MC-Recipe Digest V1 #950 by Marilyn Olander
<molander@pop.primenet.com> on Dec 08, 1997

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