ITALIAN TOASTED RAVIOLI
1 cup seasoned breadcrumbs
¼ cup Parmesan cheese, shredded
2 tsp. dried basil
1 cup flour
2 large eggs, beaten
1 9-oz. package fresh, or frozen and thawed, cheese or beef ravioli
Oil, for frying
1 cup marinara sauce
Fresh parsley and more shredded Parmesan cheese, for serving, optional
In a bowl, mix breadcrumbs, cheese and basil. Place flour and eggs in separate bowls. Dip ravioli in flour to coat both sides; shake off excess. Dip in egg, then breadcrumb mixture.
Heat ½-inch of oil in pot to 375 degrees. Fry ravioli a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Sprinkle with parsley and cheese, if desired. Serve warm with marinara sauce.
Recipe adapted by North Dakota Living test kitchen