1 egg
3/4 cup Italian-seasoned bread crumbs
1/2 tsp salt
1/2 of a (25 oz-pkg) frozen ravioli, thawed
3 cups vegetable oil
1 tbsp. grated Parmesan cheese
1-16 oz jar spaghetti sauce
Combine milk and egg in a bowl. Place breadcrumbs and salt in a shallow bowl. Dip raviolli in milk mixture, and coat with bread crumbs. In large saucepan, heat marinara sauce over medium heat till bubbling. Reduce heat to simmer. In large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat till a small amount of breading sizzles and turns brown. Fry ravioli a few at a time, 1 minute on each side or till golden brown. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce. Makes 2 dozen.
