Ingredients
Directions
Heat 1½ inches oil in a large pan on medium heat oil to 350°F. Line a baking sheet with parchment paper or foil.
Combine bread crumbs, cheese, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper in medium bowl. Whisk eggs and milk in second bowl. Dip 1 ravioli in egg mixture, letting excess drip off. Coat in bread crumb mixture, pressing lightly to adhere. Transfer to prepared sheet. Repeat with remaining ravioli.
Cook 4 or 5 ravioli in hot oil 2 min. on each side or until deep golden brown. Transfer to paper towel-lined plate. Repeat with remaining ravioli. Serve with Armanino™ Basil Pesto and your favorite marinara sauce for dipping.
Chef’s Tips
Sprinkle with additional cheese for serving.
Use a kitchen thermometer to monitor the oil temperature, ensuring it doesn’t get too hot or cold.
Ingredients
Directions
Heat 1½ inches oil in a large pan on medium heat oil to 350°F. Line a baking sheet with parchment paper or foil.
Combine bread crumbs, cheese, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper in medium bowl. Whisk eggs and milk in second bowl. Dip 1 ravioli in egg mixture, letting excess drip off. Coat in bread crumb mixture, pressing lightly to adhere. Transfer to prepared sheet. Repeat with remaining ravioli.
Cook 4 or 5 ravioli in hot oil 2 min. on each side or until deep golden brown. Transfer to paper towel-lined plate. Repeat with remaining ravioli. Serve with Armanino™ Basil Pesto and your favorite marinara sauce for dipping.
