Toasted Ravioli with Marinara Sauce

If you’re lazy, but still like the allure of home-cooked Italian food—plus the illusion of a dish that could rival one found at a 4 star restaurant, then today’s recipe is for you. If you follow my recipes, you obviously know I’m a straight up Guido. While I don’t sport a “shirt before the shirt”, I love my heritage and the incredible food that comes from it. Try this half-homemade recipe for an appetizer at a party, or pair it with some bread and wine for a great lunch!

What you need:
2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt & pepper to taste
1/2 (25 ounce) package frozen cheese ravioli, thawed
2 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
Marinara sauce for dipping

How you make it:
-Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs. 
-In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer. 
-In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. 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 hot marinara sauce.