1 pound prepared ravioli, preferably fresh
1 cup flour
1 teaspoon salt
¼ teaspoon black pepper
1 egg, slightly beaten
1 tablespoon milk
1 cup fine dry bread crumbs
3 tablespoons grated parmesan
½ teaspoon dried thyme
½ cup cooking oil
Boil the ravioli according to the package directions. Drain and rinse under cold water.
Mix the flour, salt and pepper in a small bowl.
In a second bowl, lightly beat the egg with the milk.
In a third bowl, mix the breadcrumbs, parmesan and thyme.
Heat the oil over high heat in a large saucepan. Dredge each ravioli in the flour mixture, dip in the egg wash and press gently into the breadcrumbs, coating evenly.
Fry the ravioli in the hot oil until lightly browned—about 1 minute per side.