Toasted Ravioli

Well yes I would like something savory that you eat with your hands and dip in marinara sauce. That could probably just stand as a permanent request. The other day I had a friend over to do some baking (more on those recipes later). As a savory and salty snack, I made toasted ravioli with rosemary and parmesan cheese. These were the perfect appetizer to start off a laborious baking session. This toasted ravioli recipe is easy to execute and is sure to please any guest (and it is a HUGE guy pleaser. Just ask Seth.) Serve with store bought marinara sauce and once again you will be the culinary hero of the day!

serves 2 for an appetizer

adapted from Food Network Magazine

1/2 bag of small frozen ravioli (meat and/or cheese)

2 large eggs, beaten

1 cups milk

1 cups breadcrumbs

2 tablespoons finely chopped fresh parsley

1 teaspoon finely chopped fresh rosemary

Kosher salt and freshly ground pepper

Vegetable oil, for frying

1/2 cup grated parmesan cheese

Marinara sauce, for dipping

1. Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

2. Dip the frozen ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Place on a sheet of parchment paper.

3. Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 2-3 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.