• 1 package (16 oz.) frozen cheese ravioli, thawed
• 2 eggs, beaten
• 2 T. milk
• 2 cups seasoned Italian bread crumbs
• oil for deep frying
• 1 jar marinara spaghetti sauce

Preparation -
Whisk the eggs and milk together. Dip the thawed cheese ravioli into the egg mixture and then in the bread crumbs. Lay the coated ravioli on a waxed paper lined tray and refrigerate for at least 30 minutes. Heat the oil in a deep fat fryer to 325°. Fry the ravioli, about 4 to 6 at a time, until light golden brown. Drain on white paper towels. Serve with warm marinara sauce, on the side, for dipping.