1/4 tsp salt
1 lg egg, lightly beaten
1/4 cup milk
3/4 cup grated parmesan cheese
2 cups ground pecans
1 (9 oz) pkg frozen four-cheese ravioli
oil, for frying ravioli
1/8 tsp ground black pepper
marinara cream sauce (recipe follows)

MARINARA CREAM SAUCE

1 1/2 cups prepared marinara sauce
1/2 cup heavy whipping cream

pour oil to a depth of 1/2″ in a skillet or dutch oven & heat oil to 360°.

bring water to a boil over high heat & cook ravioli for 2 minutes. place cooked ravioli on paper towels to drain; set aside. combine pecans & parmesan cheese in a shallow dish. whisk together milk, egg, salt & pepper in a separate bowl. dip ravioli in egg mixture, then dredge in pecan mixture. Fry ravioli, in batches, 2 minutes on each side, or until golden brown. drain on paper towels. serve with marinara cream sauce.

for marinara cream sauce: in a lg saucepan, combine marinara sauce & cream. bring to a boil over medium-low heat. boil 2 minutes. remove from heat.

4 servings