No Chef Boyardee

My mother has this thing now where if she knows I'm going to be at home, she'll buy a bunch of random things from the grocery store for me to cook. It's kind of like chopped in a weird way because usually I have to figure out what to do with the stuff. This time she picked up some chicken and cheese ravioli, some sun-dried tomato pesto, and some spaghetti sauce. With that I came up with this:


Toasted Chicken and Cheese Ravioli 


Ingredients


2 tbsp of whole milk
1 egg
1/2 cup of seasoned Italian bread crumbs
3 cups of vegetable oil (  I like Canola oil better; it's healthier)
1 16oz. jar of marinara sauce
1 16oz. package of chicken and cheese ravioli (or any other frozen or refrigerated ravioli of your choice) 

Directions


1. Combine milk and egg in a small bowl. Place breadcrumbs in a shallow dish. Dip ravioli in the milk mixture, then coat them with bread crumbs. 

2. In a large saucepan, heat marinara sauce over medium heat until it begins bubbling. Reduce to  a simmer.

3. In a separate large heavy pan, pour oil to a depth of about 2 inches. Heat oil over medium heat until a small test portion of breading sizzles and turns brown. Fry ravioli, a few at a time. Cook them for one minute on each side or until golden. (Keep a watchful eye on them because they brown extremely quickly) Drain on paper towels. 

4. Drizzle with the marinara sauce and serve. I paired mine with Garlic bread served with sun-dried tomato pesto as well as a fresh Caesar salad. 

“I have long believed that good food, good eating is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.”
- Anthony Bourdain

Bon Appétit!