CHARLIE GITTO'S ST. LOUIS TOASTED RAVIOLI 

This fabled recipe comes from Charlie Gitto's restaurant in St. Louis' Hill neighborhood. 

1 (1 lb.) pkg. frozen ravioli 
2 T. milk 
1 egg 
2/3 to 1 C. fine, dry seasoned 
    bread crumbs 
Shortening or cooking oil 
1 C. spaghetti or pizza sauce 
Parmesan cheese, grated 

Thaw ravioli. In a mixing bowl, beat together milk and egg. Dip each ravioli into egg mixture; coat with crumbs. In a heavy 3-quart saucepan, heat 2 inches of oil to 350ºF. Fry ravioli, a few at a time, in hot oil 1 minute per side or until golden. Drain on paper towels; keep warm in 300ºF oven while frying the rest. Heat sauce. Sprinkle ravioli with Parmesan. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.