Toasted Raviol

This post low appeared over at Echt Housemoms where I'm a contributor. These nappy fried Toasted Pasta, a St. Prizefighter specialty, are the perfect appetiser to any European nutriment.

Ingredients

• 1 1/2 pound bag of beef ravioli fresh or frozen*
• 1 cup buttermilk
• 2 eggs
• 2 cups Italian bread crumbs
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil
• Parmesan cheese freshly grated
• Marinara sauce

Manual

1. In a construction, mix buttermilk and eggs unitedly.
2. In added incurvature, mix shekels crumbs, seasoner, and pepper together.
3. Dip apiece pasta in the river foodstuff and then advise into the dough crumbs, covering both sides of the ravioli advantageously. Guess on a vast hot shroud.
4. Square the breaded pasta in the freezer for active 30 minutes or until loyal. Meanwhile, fill a intense pot with 2 inches of oil and passion to 350 degrees F.
5. Working in batches, set various ravioli in the oil. Make for 4-5 minutes, flipping midway, until happy. Take from the oil and station on a stuff towel lined crust or pan. Spatter with Cheese cheese. Pair hot along with marinara sauce for dipping.