Cooking Instructions
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Step 1
Beat the
Eggs (2)
and
Fat-Free Evaporated Milk (120 mL)
together until combined.
Step 2
Lay the
Italian-Style Breadcrumbs (120 g)
on a plate and shake to even out. Set up your dipping station with the egg mixture and the breadcrumbs next to each other.
Step 3
Prepare a baking sheet lined with foil next to the dipping station.
Step 4
To a large pot, add
Canola Oil (as needed)
, you will need enough oil to submerge the ravioli when frying. Heat to 325 degrees F (160 degrees C), or test by throwing in a few breadcrumbs. If the breadcrumbs sizzle right away, your oil is hot and ready.
Step 5
While your oil is heating up, dip the
Ravioli (25)
in the egg wash, then the breadcrumbs. Shake off any excess crumbs and lay on baking sheet.
Step 6
Fry raviolis in batches, about 2 minutes on each side or until golden brown. Remove from oil and drain on paper towel.
Step 7
Garnish with
Fresh Parsley (to taste)
and
Parmesan Cheese (to taste)
. Dip in warm
Marinara Sauce (to taste)
.
