pkg meat or cheese-filled ravioli
salt and pepper
Thaw ravioli in refrigerator. Lightly scramble eggs and add several dashes of evaporated milk. Roll the ravioli in the flour, then dip into the egg mixture and then into the breadcrumb mixture. Sauté the ravioli in a skillet with oil, taking care not to overlap the ravioli. Brown on each side and transfer to a paper towel to drain. Season with salt and pepper to taste. Served with heated spaghetti sauce or with pesto.