Ingredients

Serves 4 to 6 as an hors d'oeuvre

　　2 large eggs

　　1/2 cup canned evaporated milk

　　1 cup Italian-style bread crumbs

　　1 1/2 cups good-quality marinara sauce

　　about 4 cups vegetable oil for frying

　　24 fresh bite-size ravioli, thawed if frozen

　　1/4 cup freshly grated Parmesan

　　

Step 1

In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.

　　

Step 2

In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350°F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.

　　

Step 3

With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Return oil to 350°F. before frying remaining ravioli in same manner.

　　

Step 4

Transfer hot ravioli to a platter and sprinkle with Parmesan.

　　

Step 5

Serve ravioli with warm marinara sauce for dipping.