- 1 (12 oz) container fresh ravioli
- 2 eggs, lightly beaten
- 1 cup seasoned breadcrumbs
- Extra Virgin olive oil, as needed
- prepared marinara sauce, for dipping
Lightly beat the eggs with a fork, then toss in the ravioli. Remove the ravioli from the egg mixture one by one and let excess drip off. Coat in the seasoned breadcrumbs, making sure the crumbs adhere to both sides of the pasta.
In a deep, heavy bottomed skillet, heat about 2 inches of olive oil over medium high heat until shimmering. Add the coated ravioli (you may have to do this in batches so you don't crowd the pan) and fry for about 2-3 minutes per side, or until golden brown. Remove from oil and let cool slightly on a baking tray set up with a cooling rack.
Serve with warmed marinara sauce.