| 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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