|1 Lb.||Ravioli, Any Flavor (If frozen, be sure to thaw first).|
|3 Large||Eggs, Beaten|
|1 ½ Cup||Milk|
|½ Cup||Parmesan Cheese (Grated or Shredded)|
|2 Cups||PS Ovenbake Breading|
|1 Tbsp.||PS Naturals Basil Leaf, Whole|
|1 Tbsp.||PS Naturals Oregano, Whole|
|1 ½ Tbsp.||PS Marinara Sauce Mix|
|3 Cans||Diced Tomatoes (For best flavor use Italian Style)|
|Oil for Frying|
|Pepper to Taste|
Instructions:1) Whisk together eggs and milk in a shallow dish; set aside.
2) Mix oregano, basil, breading, and a dash of pepper together in a separate shallow dish.
3) Dip ravioli in the egg mixture allowing excess to drip off, then coat in breading mixture. Place on a baking sheet and set in the freezer for at 45 minutes to allow ravioli to harden completely.
4) While ravioli is in the freezer, you can prepare the marinara sauce. One can at a time, if necessary, take the diced tomatoes and place them in a food processor or blender. Pulse the tomatoes until they have reached your desired consistency, then pour into a saucepan. Add the 1½ Tbsp. Marinara Sauce Mix to the tomatoes and stir until well blended. Simmer sauce on a low-medium heat while you finish preparing ravioli.
5) Heat at least 1” of oil in a deep skillet until a deep-fry thermometer registers 350°F. Shake off excess breading and place ravioli one at a time in oil. Fry ravioli in 2 to 3 batches, turning as needed until golden brown; about 4 to 6 minutes per batch.
6) Transfer each batch to a paper towel lined baking sheet to drain and immediately sprinkle with Parmesan cheese.
7) Once completed, transfer again to plates or serving platter and serve along with the marinara sauce.