Toasted Mexican Ravioli

• 3 large eggs
• 1/4 cup buttermilk
• 1-1/2 cups dry bread crumbs
• 1 envelope taco seasoning
• 1 package (25 ounces) frozen beef ravioli, thawed
• Oil for frying
• 1 cup shredded Monterey Jack cheese
• 1/2 cup enchilada sauce
• 1/2 cup sour cream
• Fresh or pickled jalapeno slices, optional

1. In a shallow bowl, whisk eggs and buttermilk. Mix bread crumbs and taco seasoning in a separate shallow bowl. Dip ravioli in egg mixture, then in crumb mixture, patting to help coating adhere.
2. In an electric or deep skillet, heat 1/2 in. of oil to 375u0b0. Fry ravioli, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels; immediately sprinkle with cheese. For sauce, in a small saucepan, heat enchilada sauce. Stir in sour cream until blended; heat through. Serve with ravioli and, if desired, jalapeno slices.

eggs, buttermilk, bread crumbs, taco, frozen beef ravioli, shredded monterey jack cheese, enchilada sauce, sour cream

Taken from www.tasteofhome.com/recipes/toasted-mexican-ravioli/ (may not work)