Fried Ravioli with Marinara Cream Sauce
9 Oz package frozen cheese ravioli
3/4 Cup grated Parmesan Cheese (and more for topping when served)
2 Cups (lightly crushed) Rice Crispy Cereal (or generic equivalent)
1/4 Cup milk
1 large egg, slightly beaten
salt/pepper to taste
Marinara Cream Sauce(recipe to follow)
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain, set aside.
Put cheese and crushed rice crispies into a shallow breading dish. Whisk together milk, eggs, salt and pepper in a shallow breading dish. Dip ravioli in egg then dredge in cheese/rice crispy mixture. Pour oil to a depth of 1/2 inch in a skillet or dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce and grated parmesan cheese.
Marinara Cream Sauce
1 1/2 cups prepared marinara sauce
1/2 cup heavy cream (whipping cream, NOT whipped cream)
In a large saucepan, combine sauce and cream. Bring to a boil over medium low heat. Boil for 2 minutes. Remove from heat.
This is a great recipe, of course I haven't ever found a bad Paula Deen recipe...enjoy!