From the Archives: Toasted Ravioli

Before Thatbaby was born, Thatboy and I used to have "appetizer night" where we would make a dish traditionally served as an appetizer, open a bottle of wine, and make a meal of it.

Because sometimes all you want is something snacky and unhealthy.  Something fried and cheesy.  Something warm and gooey.

The nice thing about toasted ravioli is that it works now, even with Thatbaby (who doesn't do nachoes as well).  It's very baby-friendly (ravioli used to be something I always kept on hand for him when he first started solids) as long as your baby isn't eating these every meal. But really, you shouldn't be eating them every meal either.  But as an every now and then treat?  These are exactly what you want.  Crispy, chewy, cheesy!  Completely decadent - even moreso since they're so easy to make!  It's almost impossible to stop eating them once you start.

If you're not prone to eating appetizers for dinner, these work really well as...wait for it...appetizers!  Put them out for your next party and they will disappear as quickly as you can make them. 

Toasted Ravioli with Marinara Sauce (From What's Cookin' Chicago?)

2 Tbsp milk

1 egg

3/4 cup Italian seasoned bread crumbs

1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
salt & pepper to taste

1 package cheese ravioli (I used fresh)

2 cups canola oil

1 Tbsp grated Parmesan cheese

Warm Marinara sauce for dipping

1. Combine milk and egg in a shallow bowl. 
2. Combine breadcrumbs and seasonings in a second shallow bowl. 
3. Dip ravioli in milk mixture, and then dip in the breadcrumbs to coat.
4. Heat oil in a large skillet over medium heat.  Fry ravioli in batches, 1 minute per side, or until golden.  Drain on paper towels.
5. Sprinkle with parmesean and serve with the warmed marinara.