Ingredients:

2 large eggs
1/2 cup canned evaporated milk
24 fresh bite-sized ravioli
1/4 cup Parmigiano-Reggiano cheese, grated (optional)
3 tablespoons herbes de Provence
4 cups peanut oil, for frying
1 1/2 cups marinara sauce, for dipping
1 cup Breton Crackers, finely ground

Preparation:

In a shallow bowl, beat together eggs and evaporated milk, set aside. Put ground Breton Crackers and herbes de Provence in a different shallow bowl. In a 5-quart saucepan, heat 2 inches of oil over moderate heat until a frying thermometer registers 350. While oil is heating, dip ravioli in egg mixture to coat, letting excess drip off, and coat in Breton Cracker crumbs. Arrange coated ravioli on a tray covered with paper towels. With slotted spoon, gently lower 4 ravioli into hot oil, turning occasionally. Cook thoroughly until golden brown, about 2-3 minutes. Transfer toasted ravioli to tray and drain. Check oil temperature, bringing it back to 350 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.

Helpful hints:

Substitute with other varieties of ravioli such as spinach and cheese.