An iconic St. Louis dish. Crunchy and flaky on the outside, with a chewy cheesy center.
Pour the oil into a large heavy pan (I used my dutch oven) and heat on medium. You can test if the oil is hot enough with a deep fry thermometer (350 degrees) or by testing the oil with a small piece of breading. If it sizzles and turns brown, the oil’s hot enough.
Whisk the milk and egg together in a bowl. Pour the bread crumbs and salt into a separate bowl. Dip each piece of ravioli into the milk and egg mixture followed by the bowl of bread crumbs.
Working in small batches (I worked with six pieces of ravioli at a time), place the ravioli in the oil, flipping each piece over once after 30-60 seconds or when you see the bread crumbs turning golden-brown. Remove the ravioli from the oil and add another batch in.
Sprinkle grated parmesan on top of the ravioli. Heat up marinara sauce and serve.