This is a great recipe for Thanksgiving appetizers and you know you will need those with hungry people in the house! I saw several recipes on Pinterest for them but they all used homemade ravioli but—“Ain’t nobody got time for thaaat”!
**Full disclosure: Sweet Brown (the lady who says that in all the videos) is from Oklahoma City and she said that when a news crew came around interviewing about witnesses to a fire. I think she was on her way to get her a soda pop when the fire broke out anyway, we hear her say that WAY too much. She’s even on a local commercial. But it really fit in this situation. In case you are blissfully unaware of who Sweet Brown is, this video is her in all her glory! And the news anchor is a friend of ours – Joelene. She said the nearly busted out laughing the night she did that story.
These won’t take long at all and are a minimum of fuss so you can make them right before you get dressed for your guests and they will be great with a variety of dipping sauces or you can eat them like me….naked as the day you were born.
Ingredients:
Store-bought Ravioli – ours were two different kinds. One was cheese and the other was lobster.
2 cups Italian bread crumbs
½ Cup parmesan cheese
2 eggs, beaten
½ Cup milk
5 inches of vegetable oil in a pot
Canned Hatch Green Chiles for dipping
Directions:
Put oil in the pot and heat it up to 350 F.
Blend Parmesan cheese into bread crumbs
Pour milk into beaten eggs
Dip ravioli into eggs and milk mixture
Dredge through bread crumbs and cheese
Gently lower into fully heated oil and allow to cool 2 minutes.
Flip over and allow to cook one more minute .
Remove with a slotted spoon and drain on paper towels.
