Toasted Ravioli

Toasted Ravioli

¼ C finely chopped onion

1 clove garlic, minced

2 lbs tomatoes, peeled and seeded and chopped (or 2 cans crushed)

1 tsp dried basil

½ tsp salt

1/8 tsp black pepper

2 Tbsp tomato paste

1 egg

2 Tbsp milk

1 16-20 oz cheese ravioli, thawed

2/3 – 1 C seasoned fine bread crumbs

Cooking oil for frying

Grated Parmesan

In medium saucepan cook onion in oil until tender.  Add garlic and cook until fragrant.  Stir in tomatoes, basil, salt and pepper and cook about 10 minutes or until tomatoes are soft.  Stir in tomato paste.  Bring to boil and reduce heat, simmering about 20 minutes or until mixture reaches desired consistency.  Cover and keep warm.

Meanwhile, preheat oven to 300.  In small bowl beat egg and milk.  Dip each ravioli in milk mixture then dip in bread crumbs to coat.

Pour two inches of oil in frying pan and heat.  Fry ravioli a few at a time until golden brown.  Drain on paper towels.  Keep warm in oven until ready to serve.

Sprinkle with Parmesan cheese and serve warm with sauce.