Instructions: Prepare the ravioli according to the package directions; drain.

In a medium bowl, combine the milk and egg; mix well. Place the bread crumbs in a large resealable plastic storage bag. Dip the ravioli in the egg mixture a few at a time then transfer to the storage bag. Seal the bag and shake gently until the ravioli are well coated.

Heat 1 1/2 inches of vegetable oil in a large deep skillet over medium-high heat until hot but not smoking. Fry the ravioli a few at a time for 1 to 1 1/2 minutes per side, or until golden. Drain on a paper towel-lined platter. Sprinkle with the Parmesan cheese, then serve immediately with the warm spaghetti sauce.

This recipe yields 3 dozen.

Yield: 3 dozen

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