Post by chief_cook2 on Jun 12, 2003 8:19:18 GMT -6
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Ingredients for 6 Servings
9 oz BUITONI® refrigerated Family Size Four Cheese Ravioli
15 oz BUITONI® Family Size Marinara Sauce
10 oz Alfredo sauce
1 3/4 cup Plain, dry breadcrumbs
1 1/2 tsp Salt
1 tsp Garlic powder
2/3 cup Milk
1 tsp Italian seasoning
1 Large egg
Procedure:
1. COOK ravioli according to package directions. Rinse and drain.
2. LINE baking sheet with waxed paper.
3. COMBINE breadcrumbs, salt, garlic powder and seasoning in small bowl. Whisk milk and egg together in separate small bowl until well blended. Dip ravioli into milk mixture, coating both sides, then into breadcrumb mixture. Repeat dipping procedure until all ravioli have been double-coated. Place on prepared baking sheet.
4. ADD vegetable oil to 2-inch depth in electric skillet or large skillet; heat to 350° F. FRY ravioli, 5 to 6 at a time, on each side for 20 to 30 seconds or until golden brown. Remove with slotted spoon; drain.
5. SERVE with sauces.
Ingredients for 6 Servings
9 oz BUITONI® refrigerated Family Size Four Cheese Ravioli
15 oz BUITONI® Family Size Marinara Sauce
10 oz Alfredo sauce
1 3/4 cup Plain, dry breadcrumbs
1 1/2 tsp Salt
1 tsp Garlic powder
2/3 cup Milk
1 tsp Italian seasoning
1 Large egg
Procedure:
1. COOK ravioli according to package directions. Rinse and drain.
2. LINE baking sheet with waxed paper.
3. COMBINE breadcrumbs, salt, garlic powder and seasoning in small bowl. Whisk milk and egg together in separate small bowl until well blended. Dip ravioli into milk mixture, coating both sides, then into breadcrumb mixture. Repeat dipping procedure until all ravioli have been double-coated. Place on prepared baking sheet.
4. ADD vegetable oil to 2-inch depth in electric skillet or large skillet; heat to 350° F. FRY ravioli, 5 to 6 at a time, on each side for 20 to 30 seconds or until golden brown. Remove with slotted spoon; drain.
5. SERVE with sauces.