Pasta: St. Louis Tasted Ravioli

posted by Terra80 12-14-100 12:19 PM

St. Louis Tasted Ravioli
source: Charlie E. Gitto Jr. of "Charlie Gitto's" in St. Louis' "Hill" neighborhood

1 (1 lb.) pkg. frozen ravioli
2 Tbl. milk
2/3- 1 c. fine, dry seasoned bread crumbs (Italian)
shortening or oil for deep-fat frying
1 c. spaghetti or pizza sauce (can use home-made)
grated Parmesan cheese

Thaw ravioli. In mixing bowl, beat together milk and egg. Dip each ravioli into egg mix, then coat with crumbs. In heavy 3 qt. saucepan, heat 2" oil to 350. Fry ravioli, a few at a time, 1 minute per side til golden brown. Drain on paper towels. Keep warm in 300 oven while frying the rest. Heat sauce. Sprinkle ravioli with Parmesan. Serve with sauce for dipping.

Makes 12-14 appetizers

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