1. Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside. 2. 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" in a skillet or Dutch oven. Heat oil to 360°F Fry ravioli in batches, 2 minutes on each side, or until golden brown. Drain on paper towels. 3. In a large saucepan, combine marinara sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes Remove from heat. 4. Serve warm ravioli with Marinara Cream. ---------------------------------------------------------------------------
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