Fried Ravioli

When I used to live in the St. Louis area, I would get an order of this with carryout pizza or as an appetizer at Italian restaurants.  I never thought to make it myself for some reason.  Came across it the other day as I was having another look at one of my "cookbooklets" (basically, a thick magazine with a nice cover, not hardbound).  This recipe comes from "Cuisine At Home: Perfect Pasta"; I have very slightly adapted it.

Ingredients:
1 c. fresh bread crumbs
1/4 c. grated Parmesan
1 T. paprika
3 eggs
3 T. milk

25 frozen meat-filled ravioli
3/4 c. all-purpose flour
4 c. vegetable oil

shredded Parmesan
chopped fresh parsley or dried parsley (I used the latter)
marinara sauce (I used Classico Tomato & Basil)

Instructions:

1. Combine bread crumbs, Parmesan, and paprika in a plastic bag:

 
2. Beat eggs and milk together in a bowl:

3. Dredge ravioli first in flour, then dip in the mixture and coat in the crumbs.  **I made it like an assembly line and used a fork to dip in the flour and eggs, did about 3 at a time.**

 

4. Arrange on a rack and refrigerate 15 minutes; heat vegetable oil to 360°F in high sided pot (I used a fry daddy).

5. Fry ravioli in batches for 2-3 minutes (I did 2 1/2 minutes, which was just after they started floating in the fryer).

6. Drain on a paper towel on a rack:

7. Garnish ravioli with the shredded Parmesan and parsley.  Serve with marinara sauce and enjoy!