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Ingredients
- 2 Tbsp. Lowfat milk
- 1 lrg Egg, lightly beaten
- 3/4 c. Dry Italian-seasoned breadcrumbs
- 1/2 tsp Salt, (optional)
- 1/2 pkt (27.5 ounce) frzn cheese-filled ravioli thawed
- Â Â Vegetable oil
- Â Â Grated Parmesan cheese
- Â Â Spaghetti sauce or possibly pizza sauce
Directions
- Combine lowfat milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in lowfat milk mix, and coat with breadcrumbs.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F.
- Fry ravioli, a few at a time, 1 minute on each side or possibly till golden brown. Drain on paper towels.
- Sprinkle with Parmesan cheese and serve immediately with hot spaghetti or possibly pizza sauce.
- Yield: about 2 dozen appetizers.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1118g | |
| Calories 1686 | |
| Calories from Fat 579 | 34% |
| Total Fat 64.32g | 80% |
| Saturated Fat 31.42g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 1003mg | 334% |
| Sodium 7277mg | 303% |
| Potassium 1545mg | 44% |
| Total Carbs 194.69g | 52% |
| Dietary Fiber 12.1g | 40% |
| Sugars 26.86g | 18% |
| Protein 77.97g | 125% |
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