INGREDIENTS

• Canola oil for frying
• 1 16 ounce package cheese ravioli, fresh or frozen (thawed)
• 2 large eggs lightly beaten
• 1 cup milk
• 1 cup Italian seasoned breadcrumbs
• 1 cup Panko breadcrumbs
• ¼ cup grated Parmesan cheese

INSTRUCTIONS

1. Stack three paper towels near the work station and place a wire rack over the paper towels. (This is where the fried ravioli will drain.)
2. In a deep frying pan, heat 2-inches of oil over medium heat until a deep-fry thermometer reaches 325°F.
3. While the oil heats, whisk the eggs and milk in a shallow bowl.
4. In a different bowl, mix together the Italian seasoned and the Panko breadcrumbs.
5. Dip the ravioli in the milk/egg mixture to coat completely and allow excess milk/egg to drip off.
6. Next, dredge the ravioli in the breadcrumbs.
7. Place the ravioli in the hot oil, being careful not to burn yourself.
8. While the ravioli cooks, repeat the process with another ravioli.
9. Cook just 3-5 ravioli at-a-time, depending on the size of your pan.
10. Cook the ravioli 1-3 minutes or until crispy and golden brown.
11. Stir and flip the ravioli often with a wooden spoon or a cooking spider.
12. Transfer the cooked ravioli to the prepared wire rack and sprinkle each with grated Parmesan.
13. Repeat until all ravioli are cooked.
14. Serve with marinara, honey mustard or your favorite dipping sauce.
15. Enjoy!

Source: The Cookie Rookie

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