You know that some appetizers is highly seasonal? There is no law stopping you on making deviled eggs for summer cookout, they are obviously meant for Easter, just as baked brie is for Thanksgiving.
3 eggs, beaten
3/4lb fresh ravioli (cheese and/or meat)
2 c italian bread crumbs
Marinara warmed for serving
Freshly groud pepper
3/4 c milk
1/4 c grated Parmesan cheese
- Bring the water to a boil and cook the ravioli until its very al dente, for about 2 minutes less than the recommended time. Drained ravioli and toss them with some olive oil so that they dont stick, then after the ravioli into a large Ziploc bag.
- Meanwhile, combine milk and eggs in a medium bowl. Whisk it until its combined. Pour egg milk mixture into the bag filled with ravioli. Close the bag and shake it until the ravioli is evenly coated. Add some breadcrumbs to the bag, close the bag again and shake it until reach ravioli to a large baking sheet, sprinkle with some salt and pepper. Bake it for at least 15 to 18 minutes, or until its crispy and golden.
- Sprinkle some Parmersan over the hot ravioli.
- Server warm with marinara.