Ingredients

The following ingredients have 4 Servings
  • 9 ounces fresh cheese ravioli
  • 2 egg whites
  • 1 tablespoon whole milk
  • 1 cup seasoned bread crumbs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • canola oil (, for frying)
  • 1/2 cup marinara sauce (, for dipping)
  • 1 tablespoon pecorino romano cheese (, for topping)
  • parsley (, for topping, if desired)

Instruction

  • Whisk together egg whites and whole milk in a shallow dish or pie plate.
  • Place bread crumbs, fine sea salt and ground black pepper in a separate shallow dish or pie plate.
  • Before starting to bread your ravioli, prepare about 1/2 inch of canola oil in a large heavy bottom frying pan or cast iron skillet. Heat over medium-high heat.
  • Toss individual ravioli pieces in egg white mixture then bread crumbs. Set aside on a plate until ready to fry. They will not be fully coated, this is okay.
  • Working in batches, place ravioli in hot oil, frying until lightly browned on one side, approximately 2 minutes, then flipping and repeating on the other side.
  • Using a slotted spoon, remove to a paper towel lined plate or a cooling rack so any excess oil can drain.
  • Place on a serving plate, topping with pecorino romano cheese and serving with a side of warmed marinara sauce. You can also garnish with parsley, if desired.
  • If you've tried this recipe, come back and let us know how it was!