Fried Ravioli with Creamy Marinara
Transform any TJ's fresh ravioli into a snack or appetizer. With a crunchy, golden, breadcrumb crust and an ooey gooey cheesy center, they're perfect for dipping into a bowl of hot marinara.
In a deep frying pan or pot, empty the container of canola oil. Save the container for easy disposal. Heat the oil on medium-high heat until it reaches 340-360 degrees on a deep-fry thermometer or until a pinch of breadcrumbs drops down the middle of the oil and quickly bobs to the top, turning golden brown.
Set up three dipping stations. In the first dish, whisk 5 eggs with 1/2 cup of milk. In a second dish, mix 2 cups of flour and ½ teaspoon each of salt and pepper. In a third dish, mix 2 cups of breadcrumbs with 1/2 teaspoon each of salt and pepper.
Dip each ravioli into the eggwash, first one side and then the other. Shake to remove excess. Next, dip the ravioli into the flour, coating all sides evenly then dip into the eggwash again. Finally, coat the ravioli in breadcrumbs. Set aside on a plate.
Begin heating 1/2 jar of pasta sauce in a small saucepan on low heat.
Using a slotted spoon, gently fry 3-4 breaded ravioli at a time. Depending on the temperature of your oil, fry for about 1-2 minutes per side until golden brown. Transfer ravioli to a paper towel-lined baking sheet to drain.
To serve, place marinara in a bowl and arrange fried ravioli on a plate. Sprinkle with Parmesan cheese and parsley and enjoy right away.
To dispose canola oil, wait until oil cools completely, drain back into the bottle over a trash can. Do not put oil down kitchen sink.