THE CULINARY CRACKER
WHIPPING IT UP IN YOUR KITCHEN Every issue of Florida Country magazine is filled with easy, delicious recipes you’ll want to make again and again.
FRIED RAVIOLI Yields 30
INGREDIENTS 30 frozen beef and cheese ravioli, thawed 1½ cups Italian panko breadcrumbs 2 eggs ½ cup milk 1 cup grated Parmesan Chopped basil, for garnish Canola oil 1 jar marinara sauce, warmed PREPARATION Line baking sheet with foil. Whisk eggs and milk in medium bowl. Add breadcrumbs to another bowl. Add 2 to 2½ inches oil to skillet. Heat over medium heat until oil is hot. Dip each piece of ravioli in egg, coat in breadcrumbs and place on baking sheet. Place several ravioli pieces at a time in hot oil and fry for 2 minutes per side. Remove with slotted spoon and place on paper towel-lined plate to drain. Repeat with rest of ravioli. Before serving, sprinkle ravioli with grated Parmesan and basil. Serve with warm marinara sauce.
72
F L O R I DAC O U N T RY Fe b r u a r y | M a r c h 2 0 2 3
