Toasted Ravioli – Party in my Mouth

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Pop these in your mouth and it’s officially a party! Let these yummy ravioli tag along and you’re sure to leave the shindig with a hottie wrapped around you.

By the way, different fillings = great icebreaker…I’ll tell you what’s in mine if you tell me what’s in yours. *wink*

Toasty Party Ravioli
4 to 6 servings

1 lb fresh ravioli (be adventurous with your fillings, people!)
3 large eggs (beaten)
1 1/2 c cow boob juice
2 c breadcrumbs
3 T finely chopped fresh parsley
1 t finely chopped fresh rosemary
Kosher salt and freshly ground pepper
Vegetable oil
1/2 c parmesan cheese
Marinara sauce

1. Spread the ravioli on a baking sheet without overlapping. Freeze until hard (30 minutes).
2. Whisk eggs and milk together in a shallow dish.
3. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon of salt and pepper in another shallow dish.
4. Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture.
5. Return the coated ravioli to the baking sheet and freeze until hard (15 minutes).
6. Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F.
7. Fry the ravioli in 2 or 3 batches (turning as needed) until golden brown – 5 or 6 minutes per batch.
8. Transfer to a paper towel-lined platter to drain.
9. Immediately sprinkle with parmesan cheese. Serve with marinara sauce.

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Categories: Funtime!

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