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Toasted Ravioli

    2 large eggs
    1/2 cup canned evaporated milk
    1 cup Italian-style bread crumbs
    1 1/2 cups good-quality marinara sauce
    about 4 cups vegetable oil for frying
    24 fresh bite-size ravioli, thawed if frozen
    1/4 cup freshly grated Parmesan

In a shallow bowl beat together eggs and evaporated milk. Put bread
crumbs in another shallow bowl. In a small saucepan heat sauce over
moderate heat until hot and keep warm, covered.

In a small heavy kettle (about 5 quarts) heat 1 inch oil over
moderate heat until a deep-fat thermometer registers 350F. While oil
is heating, dip ravioli in egg to coat, letting excess drip off, and
dredge in bread crumbs, knocking off excess. Arrange ravioli as
coated on a tray.

With a slotted spoon gently lower 4 ravioli into oil and fry,
turning them occasionally, until golden brown and cooked through,
2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper
towels to drain. Return oil to 350F before frying remaining ravioli
in same manner.

Transfer hot ravioli to a platter and sprinkle with Parmesan. Serve
ravioli with warm marinara sauce for dipping.