St. Louis Toasted Ravioli

Ingredients:

• 2 TBS whole milk
• 1 egg
• ¾ cup Italian seasoned bread crumbs
• ½ tsp salt (optional)
• ½ (25 oz) package frozen cheese ravioli, thawed
• 3 cups vegetable oil for frying
• 1 TBS grated Parmesan cheese
• 1 (16 oz) jar Ragu spaghetti sauce or marinara sauce

Directions:

Combine milk and egg in a small bowl. Place breadcrumbs and salt (optional) in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.

In a large saucepan, heat the spaghetti/marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown.

Fry ravioli, a few at a time, 1 minute on each side or until golden.

Drain on paper towels.

Sprinkle with Parmesan cheese.

Serve immediately with hot marinara sauce.

Marinara Sauce

• 5 large garlic cloves, minced.
• ¼ cup olive oil
• 2 lbs very ripe plum tomatoes, peeled, seeded and chopped or one 28-oz can Italian peeled tomatoes, drained and chopped.
• Salt
• 10-12 fresh basil leaves, torn into pieces

Sauté garlic in olive oil, until golden, about 5 minutes.
Add tomatoes and salt to taste. Bring to a simmer and cook, stirring often until sauce thickens, 15-20 minutes. Stir in basil leaves.
Serve over hot pasta.