You will need a skillet with 2 inches of cooking oil to cook the breaded ravioli in.
Use the big round ravioli, so much quicker!
Thaw the frozen ravioli in the bag on the counter.
Dip them in an egg wash made from the egg and milk.
Cover them with the panko bread crumbs, and set them on a plate until you've done enough to fry a batch.
It only takes a couple of minutes, make sure to turn them. (they might puff up, so don't over cook)
Set the cooked ravioli on a paper towel covered plate to drain.
Serve with marinara sauce, they are soooooo good!
Oh, the salad is just greens, sliced baby bell peppers red, orange and yellow, sliced mushrooms, large slices of tomato
and some garlic bread.
Ravioli al Cacao Ripieni di Gorgonzola e Noci