Fried Ravioli with Marinara Cream Sauce
9-ounce package frozen 4-cheese ravioli
2 cups ground pecans
3/4 cup grated Parmesan
1/4 cup milk
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Oil
Marinara Cream Sauce, recipe follows
Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture then dredge in pecan mixture. Pour oil to a depth of 1/2-inch in a skillet or Dutch oven; heat to 360 degrees F. Fry ravioli, in batches, 2 minutes on each side, or until golden. Drain on paper towels. Serve with Marinara Cream Sauce.
Marinara Cream Sauce:
1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream
In a large saucepan, combine sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes. Remove from heat.
Yield: 2 cups
Cook Time: 2 to 3 minutes