Toasted ravioli

A long-standing favorite restaurant of my family's closed recently, citing the tough economic times.  Bruno's was an Italian place loved by many for their pizza, but I ordered the toasted ravioli every time, without fail. When I came across this recipe on FoodNetwork.com, I was excited to recreate the dish at home. That is, until halfway through prepping it I realized I was totally out of bread crumbs.  And panko.  Oops.  So Robert suggested we substitute crushed Ritz crackers... which turned out to be a genius idea!  It created a buttery, crispy crust that was to die for.  I'll post the original recipe below with our variations noted.  

Ingredients

• 3/4 to 1 pound small fresh ravioli (meat, spinach or cheese- the pre-made refrigerated kind)
• 3 large eggs, beaten
• 1 1/2 cups milk
• 2 cups breadcrumbs (or panko, or crushed Ritz crackers.  Your choice)
• 3 tablespoons finely chopped fresh parsley
• 1 teaspoon finely chopped fresh rosemary
• Kosher salt and freshly ground pepper
• Vegetable oil, for frying
• 1/2 cup grated parmesan cheese
• Marinara sauce, for dipping
• 
  
• Directions
• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.

Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.

Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.

Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.