Serves 8 to 10. Recipe is by Beth Colvin. I’ve used olive oil for small batches, but if you’re frying a lot of these puppies, I’d opt for canola oil instead.
1/2 cup evaporated milk
1 1/2 cups panko bread crumbs
2 tsps. garlic powder, or to taste
Dash of salt
1 (25-oz.) bag frozen ravioli, thawed
2 cups oil, or enough to keep 11/2 inches of oil in the bottom of your skillet
Shredded Parmesan cheese to garnish
1. Mix milk and egg together in one shallow dish. In a second dish, mix the bread crumbs, garlic powder and salt.
2. Dredge each ravioli in the egg mixture and then in the bread crumbs. Lay the ravioli on a cooling rack.
3. Heat oil over medium-high heat. Lay ravioli in the hot oil and fry 1 to 2 minutes on each side until golden brown. Remove to cooling rack to drain. Sprinkle with Parmesan cheese and serve with your choice of marinara, pesto or light olive oil and lemon.