Charlie E. Gitto, Jr. of Charlie Gitto's restaurant in St. Louis' Hill neighborhood, shares the eatery's fabled recipe.
In a shallow dish, combine egg and milk. Place bread crumbs in another shallow dish. Dip ravioli in egg mixture; roll in bread crumbs, coating evenly.
In a 3-quart heavy saucepan, heat 2 inches of shortening or cooking oil over medium heat for 15 to 20 minutes (oil should be 350 degree F). Add 4 or 5 ravioli. Fry about 1 minute or until golden. Turn carefully. Fry about 1 minute more or until crisp and golden. Drain on paper towels. Keep warm in a 300 degree F oven while frying the remaining ravioli.
In a small saucepan, heat spaghetti sauce. To serve, sprinkle ravioli with Parmesan cheese. Serve with warm sauce for dipping. Makes 12 to 14 appetizers.