Scarlati Family Kitchen

1 Cook the ravioli in boiling salted water for 1 minute less than the package instructions.
2 Drain the water, lay the ravioli on a towel, and pat them dry.
3 In a shallow dish, scramble the eggs, and mix the breadcrumbs and grated parmesan cheese in another.
4 Dip each ravioli in the egg, coat it in the breadcrumb mixture, and set aside.
5 Heat the olive oil in a large skillet over medium heat until it shimmers.
6 Pan-fry the ravioli in batches for 1–2 minutes per side until golden brown. (If the oil starts to smoke, lower the heat).
7 Drain the fried ravioli on a wire rack or plate lined with paper towels.
8 Serve warm with marinara for dipping.