Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Ravioli | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons whole milk
- 1 egg
- ¾ cup Italian seasoned bread crumbs
- ½ teaspoon salt (optional)
- ½ package (25 ounces ) frozen ravioli , thawed
- 3 cups vegetable oil for frying
- 1 tablespoon grated Parmesan cheese
- 1 jar (16 ounces) marinara sauce
Directions
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.
In a large saucepan , heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer .
In a large heavy pan, pour oil to depth of 2 inches . Heat oil over medium heat to 375°F.
Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.
Drain on paper towels .
Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.