St. Louis Toasted Ravioli

2 tablespoons whole milk

1 egg

¾ cup Italian seasoned bread crumbs

½ teaspoon salt

½ (25 ounce) package frozen cheese ravioli, thawed

3 cups vegetable oil for frying

1 tablespoon grated Parmesan cheese

1 (16 ounce) jar spaghetti sauce

Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

In a large saucepan, heat 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 and serve immediately with hot marinara sauce.