Fried Ravioli With Marinara

Great finger food for parties from Paula Deen!

• Ready In: 23 mins
• Yields: 12-15 appetizers

Ingredients

• 9  ounces  frozen  four-cheese ravioli
• 2  cups ground pecans
• 3⁄4 cup  grated parmesan cheese
• 1⁄4 cup milk
• 1  large egg, lightly beaten
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper
•  oil
• 1 1⁄2 cups  prepared  marinara sauce
• 1⁄2 cup heavy whipping cream

Directions

1. Cook ravioli for 2 minutes. Place cooked ravioli on paper towels to drain; set aside.
2. Combine pecans and cheese in a shallow dish. Whisk together milk, eggs, salt and pepper in a bowl. Dip ravioli in egg mixture, then dredge in pecan mixture. Pour oil to a depth of 1/2" in a skillet or Dutch oven. Heat oil to 360°F Fry ravioli in batches, 2 minutes on each side, or until golden brown. Drain on paper towels.
3. In a large saucepan, combine marinara sauce and cream. Bring to a boil over medium-low heat. Boil 2 minutes Remove from heat.
4. Serve warm ravioli with Marinara Cream.