Toasted Ravioli

In a shallow dish, mix together the Italian-style breadcrumbs, grated Parmesan cheese, garlic powder, and dried basil

In another shallow dish, whisk together the beaten eggs and milk

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Dip each thawed cheese ravioli into the egg mixture, allowing any excess to drip off

Coat the ravioli evenly in the breadcrumb mixture, pressing gently to adhere. Repeat with all the ravioli

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Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

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Carefully add the coated ravioli to the hot oil in batches, making sure not to overcrowd the pan. Fry for 1-2 minutes on each side

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Once the ravioli is golden and crispy, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil

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