Rachel'S Fried Ravioli - cooking recipe

Ingredients

24 ravioli, squares (about 48 if using mini raviolis)
olive oil (for frying)
BATTER
1 cup milk
5 tablespoons whole wheat flour (you can use all-purpose flour if you don't have this on hand, batter should be runny but able to sti)
1/4 teaspoon pepper
1/4 teaspoon kosher salt
1/4 teaspoon basil
BREADING
2 cups panko breadcrumbs, bread flakes (normal breadcrumbs will work too)
2 teaspoons italian seasoning

Preparation

Coat the raviolis in batter, drip off the excess, then coat in the breading.
Fry in the olive oil (I only needed a little bit to do a whole batch), about 2-3 minutes on each side, blot on paper towels.
Shake some parmesan cheese or queso cotija on them.
Serve with salsa and/or marinara sauce for dipping.
NOTE: When frying, the raviolis may show thermal expansion if there's more air than cheese in there if you used storebought. This is totally normal; just fry it as usual though it may be harder to shallow fry in a pan like how I do. But don't pop it because the cheese will get everywhere and make a total mess.