Recipe - St Louis Toasted Ravioli

2 tablespoon Milk
1 lg Egg; lightly beaten
Three fourths cup Dry Italianseasoned
breadcrumbs
One half teaspoon Salt; (optional)
One half pack (27.5 oz) frozen
cheesefilled ravioli;
thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti sauce or pizza
sauce

Combine milk and egg in a small bowl. Place breadcrumbs and salt in a
shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F.

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 warm spaghetti or
pizza sauce. Yield: about 2 dozen appetizers.

Source: Good Housekeeping Magazine, issue date unknown.

Posted to MCRecipe Digest V1 #950 by Marilyn Olander
molander@pop.primenet.com on Dec 08, 1997