Toasted Ravioli

• Vegetable oil, for frying
• 3 eggs, whisked
• All-purpose flour, for breading
• 2 cups Italian-style breadcrumbs
• Kosher salt and freshly ground black pepper
• 1 package frozen ravioli (about 9 ounces)
• Grated Romano cheese, for coating ravioli
• Chopped fresh parsley, for coating ravioli
• Favorite marinara sauce, for serving

1. Heat 4 inches of oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
2. Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls.
3. Season the breadcrumbs with salt and pepper.
4. Working one at a time, dip the frozen ravioli into the egg mixture, then into the flour, back into the egg mixture and finally into the breadcrumbs.
5. Set on a plate and repeat with the remaining ravioli.
6. Working in batches, fry the ravioli until golden brown, flipping if necessary and making sure they are not overcrowded or overlapping, about 2 minutes.
7. Drain on a paper towel.
8. While still hot, coat with some Romano and fresh parsley.
9. Serve with your favorite marinara sauce.

vegetable oil, eggs, flour, italianstyle breadcrumbs, kosher salt, frozen ravioli, romano cheese, fresh parsley, favorite marinara sauce

Taken from www.foodnetwork.com/recipes/jeff-mauro/toasted-ravioli.html (may not work)