1 pkg stuffed ravioli
1 1/2 cups italian bread crumbs
salt and pepper
1/3 cup parmesan reggiano
3 tablespoons extra virgin olive oil
splash of half n half or milk
- In a small bowl, whip the eggs with the splash of half and half or milk.
- In a separate bowl, mix the bread crumbs and parmesan reggiano cheese together. Salt and pepper to taste.
- In a skillet over medium heat, add the 3 tablespoons of olive oil. Once it is hot, dip the naked ravioli into the egg, then the breadcrumbs. Toast until golden brown, about 3-4 minutes on each side.
Note: I made these using ravioli stuff with spicy beef and sausage. They were good, but very rich. I will try again using cheese stuffed ravioli. I got the recipe from Rachael Ray, but modified it because hers included flat leaf parsley and a dipping sauce recipe. I just used what I had in the fridge, and the flavor was fabulous.