2 large eggs
1/2 cup canned evaporated milk
1 cup Italian-style bread crumbs
4 cups vegetable oil for frying
24 fresh bite-size ravioli, thawed if frozen
1/4 cup freshly grated Parmesan
1/4 cup of olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
salt & pepper to taste
In a small bowl, whisk together eggs and evaporated milk. Put bread crumbs in another small bowl.
In a large stock pot, heat 1 inch oil over medium high heat until a deep-fat thermometer registers 350°F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.
With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Sprinkle hot ravioli with Parmesan. Serve with marinara.
Place garlic and olive oil in large sauce pan.
Turn heat to medium and cook until garlic is soft and lightly browned.
Crush the tomatoes and add with their juices.
Add basil, salt and pepper.
Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 25 minutes. (Marinara is from Italian Chef dot com)
- evaporated milk
- Italian-style bread crumbs
- vegetable oil
- bite-size ravioli
- olive oil
- can of imported Italian tomatoes
- basil leaves