Cup of Yum
1. If the ravioli are not frozen, place them in the freezer for 1 hour before preparing the recipe.
2. In a bowl, combine milk and eggs and whisk until smooth.
3. Place the breadcrumbs, salt and 2 tablespoons of freshly grated Parmesan cheese in a large freezer bag, close it and shake it to mix well.
4. Dip the frozen ravioli in the milk/egg mixture, then add them to the bag containing the breadcrumbs.
5. Shake well to coat the ravioli with the breadcrumbs.
6. In a heavy-bottomed skillet, pour a large amount of vegetable oil.
7. Heat over medium heat until the oil reaches a temperature of 340 F (170°C), a temperature that must be maintained until the end of frying.
8. Fry the ravioli, just a few at a time, about 1 minute on each side, until golden brown.
9. Remove them from the oil using a slotted spoon and place them in a large dish lined with paper towel.
10. Sprinkle with freshly grated Parmesan (to taste) and serve hot, dipped in marinara sauce.

Notes

1. - In the absence of Italian breadcrumbs, add to a classic breadcrumb: 1 teaspoon of Italian spice blend, ½ teaspoon of onion powder and 1 teaspoon of garlic powder.
2. - These ravioli can also be baked. To do this, line a baking sheet with parchment paper and spray lightly with cooking spray. Add prepared, breaded ravioli and spray all ravioli with cooking spray. Bake at 390 F (200°C) for 10 to 20 minutes or until toasted.