Shelly's Recipe

TEX-MEX RAVILOLI WITH SALSA DIP

Category: Deep Fried

1 - 9 oz pkg. of cheese ravioli, prepared according to directions
1 cup of tortilla chips, ground finely (Approximately y 3 oz of Tortilla Chips = 1 cup)
1/2 cup of Parmesan cheese, freshly grated
1 large egg, beaten
2 tbsp whole milk
As needed vegetable oil for frying
Sea salt and cracked pepper (optional)
1 cup of your favorite salsa

Follow package directions for cooking raviolis, omitting salt and oil. Cook to an al dente bite. Drain well. Cool slightly.

Place tortilla chips in large bowl of food processor, and pulse several times until finely ground. Add about 1/3 cup of the Parmesan into the food processor with the tortilla chips. Pulse to combine and further grind chips if needed. Sprinkle mixture onto a large dinner plate or pie plate.

Combine egg and milk in shallow bowl and whisk to blend. Dip each cooked ravioli in the egg and milk mixture. Next roll each ravioli in the tortilla chip and cheese mixture, coating raviolis well. Repeat steps with each ravioli. Place raviolis on a plate and chill 15 to 20 minutes.

Heat a large frying pan over medium high heat. Add 1 inch of oil to pan, heating oil to approximately 350 degrees. Carefully drop several raviolis into the oil, frying 1 to 2 minutes per side, turning gently with tongs. Remove when golden brown and place ravioli on
paper towels to drain. Repeat until all are fried.

Sprinkle all raviolis with remaining Parmesan cheese while still hot. Salt and pepper to taste. Plate and serve with a bowl of your favorite salsa for a great dipping sauce.