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St. Louis Toasted Ravioli

2 tb Milk
1 lg Egg; lightly beaten
3/4 c Dry Italian-seasoned breadcrumbs
1/2 ts Salt; (optional)
1/2 pk (27.5 oz) frozen cheese-filled ravioli; thawed
Vegetable oil
Grated Parmesan cheese
Spaghetti sauce or pizza sauce

Combine milk and egg in a small bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 350 F.

Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels.

Sprinkle with Parmesan cheese and serve immediately with warm spaghetti or pizza sauce. Yield: about 2 dozen appetizers.

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