Toasted Ravioli

Ingredients

1  cup all purchase flour

2  eggs

1/4  cup water

1  cup bread crumbs, plain 

1  teaspoon Italian seasoning

3/4  teaspoon garlic powder

1/4  teaspoon salt

1/2  cup grated Parmesan cheese

2  tablespoons finely chopped parsley

1  package (12 to 16 oz) meat or cheese ravioli, frozen ones but thaw them

Vegetable oil

Pasta sauce

Instructions

You will need three shallow bowls. In one bowl add flour, second bowl add eggs and water and whisk well, in the third bowl combine breadcrumbs, Italian seasonings, garlic powder and salt.

Combine cheese and parsley in a bowl and set aside.

Heat 2 inches of vegetable oil in a large deep skillet. Heat to 350 degrees and maintain the temperature.

Coat the ravioli with flour. Dip each ravioli in the egg mixture, letting the excess drip back into the bowl. Then roll each ravioli in the breadcrumbs. Work in batches and don't let them sit too long before adding to oil. Add raviolis to hot oil and cook for a minute then turn over and cook until golden brown. Only turn once. 

Remove from oil with a slotted spoon or spider. Drain on a paper towel-lined plate. While still hot, toss them in the bowl with cheese and parsley.

Serve with warm pasta sauce.

Makes a great appetizer or snack.