Toasted Ravioli

This recipe took me over an hour of active cooking to complete this meal. I think my problems were, too much ravioli, a small skillet, and an overly cautious approach to frying things. Either way, be prepared for this, it's a good deal of work, but fed 2 people for at least 2-3 days.

The recipe is kinda from Rachel Ray.

Ingredients
Software

• Fresh Ravioli (I used 1lb... probably too much)
• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 cups bread crumbs, eyeball it
• 1/2 cup grated Parmigiano-Reggiano (I used my leftover "Mexican Blend" again.)
• Dried Parsley Flakes & Rosemary
• Extra-Virgin Olive Oil
• Pasta sauce

Hardware

• two shallow dishes
• one skillet/frying pan
• prepared landing area. (paper towels and a cooling rack worked for me)

Directions

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. 
2. Combine bread crumbs with cheese, rosemary and parsley in a second dish. 
3. Coat the fresh pasta in egg then bread crumbs. 
4. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.

Enjoy! These microwave well and were eaten fairly quickly. They were a lot of work, but man, they were good!