1 Hour 20 Minutes
About the Recipe
This dish is brought to us by our very own Marketing Coordinator Timothy Billiot. Being from Louisiana, Timothy is used to big scale dishes with tons of spice, seasonings, and kick. Courtesy of his mother Mary Billiot, this recipe is a family favorite that fills you up and leaves room for leftovers.
Stuffed ravioli from frozen section
Salt, pepper, garlic powder, onion powder, parmesan cheese, optional cajun seasoning
2 cups of milk
Italian seasoned bread crumbs
Buy the stuffed ravioli from frozen section. Boil them in a pot according to the directions on the pack. Don't over boil though because then they will fall apart.
Drain them and let them cool.
Then season the cooked pasta with salt, pepper, garlic powder, onion powder, and grated parmesan cheese. Optional: for an extra kick, season with cajun seasoning. Then, toss them lightly in a thin layer of flour.
In a bowl, put some milk (about 2 cups) and two eggs. Whisk the eggs into the milk. Put the seasoned and floured ravioli in the milk and eggs mixture.
Put some Italian seasoned bread crumbs on a plate. Take the ravioli out of the milk one at a time and coat it with the bread crumbs. Lay out on a tray with paper towels.
Put vegetable oil in a frying pan and bring to a medium-high heat.
Put a few of the ravioli with the coated bread crumbs in the heated oil. Fry for about 1-1.5 minutes, flip them over. Cook again 1-1.5 minutes. Take it out and put them on paper towel tray to drain the excess oil. Sprinkle with Parmesan cheese.
When you are frying them, if they are cooking too fast or the bread crumbs are burning, then turn the stove down because it may be too hot.
Serve with marinara sauce and enjoy!