Toasted Ravioli with Marinara Sauce

Photo Credit: http://joelens.blogspot.com

Toasted Ravioli with Marinara Sauce

Original Recipe: http://joelens.blogspot.com/2010/04/toasted-ravioli-with-marinara-sauce.html

Ingredients:

• 2 tablespoons whole milk
• 1 egg
• 3/4 cup Italian seasoned bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• salt & pepper to taste
• 1/2 (25 ounce) package frozen cheese ravioli, thawed
• 2 cups vegetable oil for frying
• 1 tablespoon grated Parmesan cheese
• Marinara sauce for dipping (recipe below)

Marinara Sauce:

• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions:
Toasted Ravioli:

1. Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.
2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Marinara Sauce:

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally. Leftovers are great to use over pasta and can also be frozen.