Fried Ravioli with Marinara Cream Sauce

Ingredients

• 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

Directions

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.

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

Ease of preparation: easy