2 cups of bread crumbs
1 1/2 cup vegetable oil
1 cup of Bertolli marinara sauce
1 Tbs of Italian seasoning
1/2 Tsp garlic powder
1 pkg of Buitoni sweet sausage ravioli
1 1/2 cup all-purpose flour
2 large eggs
1/4 cup freshly grated Parmesan
1/4 cup grated pepper jack
2 Tbs of chopped basil
Heat vegetable oil in a large stockpot over medium heat.
In a large bowl, combine Italian season, garlic powder, bread crumbs, parmesan, pepper jack
salt and pepper and set aside.
Prepare 3 mixing dishes. One with eggs, one with bread crumb mixture and one with flour.
Dredge ravioli in flour, dip into eggs, then dredge in bread crumb mixture, pressing to coat.
Add ravioli to the stockpot, about 5 at a time and cook until crispy, about 1-2 minutes.
Transfer to a paper towel-lined plate.
Serve immediately with marinara sauce, garnished with basil, if desired.
* You can use any type Ravioli (cheese stuffed, sausage stuffed, etc). I prefer the Buitoni brand
* You can use the marinara as a dipping sauce or pour the marinara over the ravioli as a sauce