Friday, 28 April 2017


30 pieces ravioli*, any flavour you like
1 1/2 cups panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian herbs
2 eggs
1/2 cup milk

canola oil

spaghetti sauce of choice

in a bowl, mix the panko with the garlic powder, onion powder and herbs.

whisk the egg and milk together in another bowl.

line a large cookie tray with baking paper.

dip a ravioli in the egg mix, shake off excess and roll in

the breadcrumbs.  it won't be totally covered. place on the cookie tray.

continue with the rest of the ravioli.

fill a frypan with the oil, about 2 1/2 inches deep. heat on medium heat.

place about 10 ravioli at a time in the hot oil, cook for

about 2 minutes each side, until golden brown. turn heat down

if cooking to fast.

drain on absorbent paper.

sprinkle with parmesan cheese and serve as an appetizer with dipping sauce or on a plate with your favourite pasta sauce.

* agnolotti works well too.

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