Toasted Spinach Ravioli

I absolutely loved this recipe.  Using pre made ravioli made it a lot simpler.  From Food and Drink Spring 2015.

2 large eggs
1/2 cup milk
3/4 cup Italian style bread crumbs
1 tbsp fresh parsley, finely chopped
1/4 cup finely grated Pecorino Romano, or parmigiano cheese
24 fresh bite size spinach ravioli
1 to 2 cups vegetable oil

1. In a medium bowl, whisk together eggs and milk until well combined.
2. In a second medium bowl, stir together bread crumbs, parsley and cheese.
3. Working in batches of 4, dip each ravioli into egg mixture, let excess drip off and place into bread crumbs.  Cover ravioli with bread crumbs and press gently for the crumbs to adhere.  Place breaded ravioli on a baking sheet and continue to bread the rest until all 24 are finished.
4. In a large pot or high sided skillet, heat 1 cup oil over medium heat.  When a bread crumb sizzles in the oil, it is ready.  Place 5 to 6 ravioli into oil.  Cook until lightly golden on each side, about 1 minute per side.  Place cooked ravioli on a paper towel lined plate and continue cooking the remaining ravioli, adding more oil if needed.
5. Serve ravioli warm with the Sun Dried Tomato and Green Olive Dip

SUN DRIED TOMATO AND GREEN OLIVE DIP

1 can (398 ml) diced tomatoes, not drained

1/2 cup sun dried tomatoes, dried or in oil

1/2 cup pitted green olives

1 tbsp olive oil

1/2 tsp sugar

1 whole garlic clove, peeled

1/2 cup water

• Place all ingredients in a small saucepan along with the water.  Cover and bring to boil, reduce heat and let simmer over low heat for 30 minutes.
• Let cool slightly and puree in food processor or blender until smooth.  Serve at room temperature.