Fried ravioli with Italian herbs

Ingredients:

• Vegetable oil for frying
• 3 eggs, beaten
• Flour for breading
• 2 cups Italian breadcrumbs
• 1 pack frozen ravioli (approximately 270 gr.)
• Grated Romano cheese, for topping
• Chopped fresh parsley, for topping
• Marinara sauce for filing

Preparation:

1. In a cauldron over medium-high heat, heat 10 cm of vegetable oil until a deep-fry thermometer reads 175°C.
2. Prepare the breading area by placing the eggs, flour, and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working with one piece at a time, dip the frozen ravioli in the egg mixture, then coat them in flour, dip them again in the egg mixture, and finally coat them in breadcrumbsPlace on a plate and repeat with the remaining ravioli.
3. Fry the ravioli in batches until golden brown, turning them as needed and making sure they don't overcrowd the pan or overlap, about 2 minutes. Drain the cooked ravioli on paper towels.
4. Sprinkle the hot ravioli with grated cheese and fresh parsley. Serve with your favorite marinara sauce.