Prep: 20 minutes
Cook: 6 minutes • Serves: 8
2 cups vegetable or canola oil
1 cup all-purpose flour
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
3 large eggs
2 tablespoons water
2 cups Italian breadcrumbs
1 cup pizza sauce
Alfredo sauce and/or pesto (optional)
1.Line rimmed baking pan with parchment paper; line second rimmed baking pan with paper towel.
2.Prepare ravioli as label directs, cooking ravioli 2 minutes less than directed; drain. In large skillet, heat oil over medium heat 10 minutes (about 350°).
3.In wide, shallow dish, whisk flour, salt and pepper. In separate shallow dish, whisk eggs and water; place breadcrumbs in third shallow dish. Dredge ravioli in flour, shaking off excess, then dip in egg mixture and breadcrumbs to coat; place on parchment paper-lined pan.
4.In 2 batches, cook ravioli in hot oil 3 minutes or until golden brown, turning once; with slotted spoon, transfer to paper towel-lined pan. Serve with pizza sauce and Alfredo sauce and/or pesto, if desired.
Approximate nutritional values per serving:
324 Calories, 12g Fat (3g Saturated), 71mg Cholesterol,
815mg Sodium, 43g Carbohydrates, 0g Fiber, 12g Protein