MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Toasted Four Cheese Ravioli
 Categories: Appetizers, Pasta
      Yield: 4 Servings
 
      2 lg Eggs
    1/2 c  Canned evaporated milk
      1 c  Bremner Cracked Wheat
           - Wafers; finely ground
     24    Fresh; bite-sized ravioli
    1/4 c  Parmigiano-Reggiano cheese;
           - grated
      3 tb Herbes de Provence
      4 c  Peanut oil; for frying
  1 1/2 c  Marinara sauce; for dipping
 
  In a shallow bowl, beat together eggs and evaporated milk, set aside.
  Place ground Bremner Wafers and herbes de Provence in another shallow
  bowl.
  
  In a 5 qt saucepan, heat 2" oil over moderate heat until a frying
  thermometer registers 350 F. While oil is heating, dip ravioli in egg
  mixture to coat, letting excess drip off, and dredge in Bremner Wafer
  crumbs. Arrange coated ravioli on a paper towel covered tray.
  
  With slotted spoon gently lower 4 ravioli into hot oil, turning
  occasionally. Cook thoroughly until golden brown, about 2 to 3
  minutes. Transfer toasted ravioli to tray to drain. Check oil
  temperature, bringing it back to 350 F before frying the remaining
  ravioli, adding more oil as needed.
  
  Transfer warm ravioli to platter and sprinkle with grated cheese.
  
  Serve with warm marinara sauce for dipping.
  
  Recipe by Terri Fennell, Cook Street School of Fine Cooking
  
  Recipe FROM: BBC (Bremner Biscuit Company)
 
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