2016 Menu Guide Spirit of St. Louis Toasted Ravioli 2 large eggs ½ cup canned evaporated milk 1 cup Italian-style breadcrumbs Oil for frying 24 small, bite-size, meat-filled ravioli (thawed, if using frozen) ¼ cup grated Parmesan 2 cups marinara sauce, warmed 5 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5 In a small bowl, beat and combine the eggs and milk. Put the bread crumbs in another small bowl. Heat the oil to 350 F for frying. Dip ravioli in egg mixture to coat. Let the excess drip off, then dredge in bread crumbs. Arrange ravioli on a sheet pan or tray. Fry ravioli until light golden brown. Sprinkle with Parmesan and serve with warm marinara as dipping sauce.http://www.woodstone-corp.com http://www.woodstone-corp.com http://www.PIZZATODAY.COM