Charlie Gitto’s St. Louis Toasted Ravioli

This fabled recipe comes from Charlie Gitto's restaurant in St.
Louis' Hill neighborhood.

1 (1 pound) package frozen ravioli
2 tablespoons milk
1 egg
2/3 to 1 cup fine, dry seasoned bread crumbs
Shortening or cooking oil
1 cup spaghetti or pizza sauceParmesan cheese, grated

Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each
ravioli into egg mixture; coat with crumbs.

In a heavy 3-quart saucepan, heat 2 inches of oil to 350 degrees F.

Fry ravioli, a few at a time, in hot oil 1 minute per side or until
golden. Drain on paper towels; keep warm in 300 degree F oven while
frying the rest. Heat sauce. Sprinkle ravioli with Parmesan.

Serve with warm sauce for dipping.

Makes 12 to 14 appetizers.

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