We'd had these at a pizza restaurant in Springfield once before when we were taking the gymnast daughter to national competition and we really liked them. Apparently this is a common appetizer in the St. Louis area. However, this took a little doing, too.
My directions weren't clear so the first time, I boiled the frozen ravioli first to avoid a grease splash, but shouldn't have bothered. They turned out like rubbery square cheese frisbees. Next time, I just slid them in 1/2-inch of hot oil, flipped them when they puffed up and gave them a sprinkle of Parmesan. Dipped in marinara, not so bad.
The hubby reminded me that when we had them before, the raviolis were coated in something crunchy. Ah, the light bulb went off. Dipped in egg, then coated with seasoned breadcrumbs and there you go. Viola!
12 frozen ravioli, cheese or meat filled
vegetable oil for frying
1/2 cup Italian bread crumbs
marinara sauce for dipping
At least one hour in advance, remove ravioli from freezer and put on a plate. Crack one egg in small bowl and add a splash (1 T.) water or milk. Mix well. Put bread crumbs in another shallow bowl. Dip ravioli in egg mix and then dredge in crumbs. Set in airtight container and return to freezer.
Heat oil in medium skillet or deep fryer. Fry ravioli until golden and puffy, about 1-2 minutes each side until golden brown.
Drain on paper towel and sprinkle with Parmesan and touch of salt. Serve warm with dipping sauce. Makes a dozen.