Toasted Ravioli

When I was in grade school my parents told me that if I made straight A's then they would take me out to a restaurant of my choice. A little bribing didn't hurt anyone. lol! One of my favorite places to go was a small Italian restaurant in Houston called Pasta Lamonte's. They had the best toasted ravioli appetizer. I haven't been there in years but I still remember the toasted ravioli and I've tried many times to recreate it at home. Usually I am pretty successful.



Toasted Ravioli

12 frozen ravioli (flavor of your choice) *I used spinach and mozzarella this time but beef ravioli is one of my favorites for this method
1 egg, beaten
1 cup bread crumbs
1/2 Tbsp. red pepper
1/2 tsp. black pepper
1/2 tsp. garlic salt
vegetable oil for frying
Parmesan and herb blend for sprinkling
Marinara sauce for dipping

Heat oil in sauce pan over medium-low heat. Mix bread crumbs, red pepper, black pepper, and garlic salt to create a breading mixture. Coat each ravioli in egg and let the excess drip off. Then coat in breading mixture. Place 4 raviolis in the oil at a time and fry until light brown on each side (turning once half way through). Allow to cool on paper towels. Arrange on a plate with marinara sauce in the center.