1-First, if your ravioli aren’t frozen, pop them in the freezer for about 1 hour to firm them up. This step helps them stay intact during cooking.

2-Next, in a small bowl, whisk 3 tablespoons of milk and 2 eggs until smooth to create your binding mixture.

3-Then, in a large ziplock bag, combine 1 cup of Italian seasoned breadcrumbs, 3/4 teaspoon salt, and 1/3 cup freshly grated Parmesan cheese; shake well to mix everything together. Dip each frozen ravioli into the egg mixture, making sure it’s fully coated, and then place it in the breadcrumb bag and shake to coat thoroughly.

4-Cooking Methods:

1. Heat 3-4 cups of vegetable oil in a heavy pot to about 2 inches deep over medium heat. Test the oil by sprinkling in some breadcrumbs; if they sizzle and turn golden, it’s ready.
2. Fry the ravioli in small batches for about 1 minute per side until golden brown. Remove them and drain on paper towels, then sprinkle with extra Parmesan cheese.
3. For a healthier option, you can bake them. Preheat your oven to 400°F, place the coated ravioli on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through.

5-Once done, serve your toasted ravioli warm with marinara sauce for dipping. This method ensures a crispy finish that’s hard to resist. Remember, learn about ravioli nutrition to see how it fits into a balanced diet.