(Serves 4 to 6 as an appetizer)
2 large eggs
1/2 cup canned evaporated milk
1 cup Italian-style bread crumbs
1 1/2 cups Homestead marinara sauce
1/4 cup or more olive oil
24 fresh bite-size Homestead ravioli (cooked according to package)
1/4 cup freshly grated Parmesan
In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered.
Heat olive oil in frying pan being careful not to burn. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray.
With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Transfer hot ravioli to a platter and sprinkle with Parmesan.
Serve ravioli with warm Homestead marinara sauce for dipping.