Instructions

1. Boil the ravioli for 3-4 minutes. Drain and lay out on a plate to cool so they don’t stick together. Chill in the refrigerator for 30 minutes.
2. Bread the ravioli in the flour first, then the egg wash, the the panko breadcrumbs. Lay out on a plate and repeat with remaining ravioli.
3. Chill the breaded ravioli for another 30 minutes.
4. While the ravioli is chilling, pour enough oil in a deep sided pot to come up about half way. Heat on medium heat to 375 degrees.
5. Fry the breaded ravioli in batches for 4 minutes, turning over after 2, then drain onto paper towels.
6. Garnish with parmesan cheese and serve with marinara sauce if desired.