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home > recipes > appetizers > st. louis toasted ravioli
2 tbsps milk 1 lg egg lightly beaten 3/4 c dry Italian-seasoned breadcrumbs 1 tsp salt optional 1/2 pkg frozen cheese-filled ravioli (27.5 oz pkg), 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 w/ breadcrumbs. Pour oil to depth of 2 inches in a dutch oven; heat to 350F. Fry ravioli, a few at a time, 1 min on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese, and serve immediately with warm spaghetti or pizza sauce.

St. Louis Toasted Ravioli


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list all recipes by GYPSYLOU (2)


   

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keyword: louis
keyword: toasted
keyword: ravioli
recipes for appetizers
recipes by gypsylou
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(posted February 28, 2005)

2 tbsps
milk
1 lg
egg lightly beaten
3/4 c
dry Italian-seasoned breadcrumbs
1 tsp
salt optional
1/2 pkg frozen
cheese-filled ravioli (27.5 oz pkg), 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 w/ breadcrumbs.

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

Fry ravioli, a few at a time, 1 min on each side or until golden. Drain on paper towels.

Sprinkle with
Parmesan
cheese, and serve immediately with warm spaghetti or pizza sauce.


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