- 1 LB Ravioli (i prefer to make my own cheese ravioli, but use your favorite)
- 2 Eggs (whisked well)
- 2 TB Lucini Extra-Virgin Olive Oil
- Black Pepper (fresh, ground)
- 2 C Bread crumbs
- 1 jar Lucini 100% Natural Tomato Sauce
Heat oil 300F in a fryer or deep-sided pot. Beat the eggs with the olive oil; season with salt and pepper. Dip each ravioli into the egg mixture and then coat with bread crumbs. Fry 5 to 7 ravioli at a time, leaving plenty of room for the ravioli in the pot. Drain the ravioli on paper towels. Serve with the tomato sauce (heated if you like).